3C3QC 


9 


SPECIAL  COLLECTIONS 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


From  the  "Fair 


To  the  Fair 


A  3Uoral  (Mferittg 
Fragrant 


Three  Hundred  Favorite  Recipes 


Three  Hundred  Favorite  Recipes 


PUBLISHED     BY    THE 


FLORAL    LEAGUE 


FIRST    CONGREGATIONAL   CHURCH 


OF  SAN  FRANCISCO 


Church  Fair 
November  23,  1911 


Press  of 

THOS.  J.  DAVIS  &  SON 
22J-225  Davis  St..  8.  F. 


EW  of  these  recipes  lay  claim  to  the 
charm  of  novelty.  Some  have  been 
met  before  in  other  company  and  less 
festive  attire ;  but  we  are  just  as  proud  to 
introduce  old  time  favorites,  tried  and  true,  as  the 
latest  confection  of  a  foreign  chef.  The  most  out-of- 
date  possess  an  attraction  all  their  own;  while  the 
bride-to-be  and  the  bride  who  recently  "has  been" 
will  probably  find  in  these  her  firmest  friends.  As 
first  aid  to  the  injured  (husband)  the  day  may  come 
when  they  will  prove  invaluable !  We  commend  all 
the  three  hundred  to  your  hearth  and  home,  gaily  con- 
fident that  "mixed"  though  they  be,  each  one  is  per- 
fectly "safe."  Their  rosy  sparkle  bubbles  up  entirely 
from  the  spirit  within,  and  owes  nothing  to  spirits  in- 
troduced from  without — even  the  Christmas  Pudding 
is  innocent  of  brandy.  In  this  regard  the  humblest 
of  them  is  decidedly  "exclusive." 

The  compiler  is  immensely  grateful  to  the  many 
friends  who  have  so  ungrudgingly  given  of  their  best. 
Only  those  who  have  been  called  on  to  part  from  the 
pet  recipe  of  a  household  know  the  painful  self-sacri- 
fice involved.  "Whatever  success  this  little  book 
achieves  will  be  due  altogether  to  the  ready  help  and 
kindness  of  the  contributors,  including — in  large  let- 
ters— Miss  ELEANOR  WARREN,  whose  charming  sketches 
will  capture  every  imagination — and  every  appetite! 

A.   A. 


"  Look  before  you  Cook." 


APPETISANS 

Anchovies  a  la  Creme. 

From  Mrs.  C.  F.  Aked. 

Make  some  toast,  cut  it  into  small  square  pieces, 
butter  it,  then  spread  thickly  with  the  following  mix- 
ture: Stir  into  a  jar,  placed  in  a  saucepan  of  water 
over  the  fire,  the  beaten  yolk  of  1  egg,  1  oz.  of  butter, 
2  teaspoonsful  of  anchovy  paste,  a  teaspoonful  of  mush- 
room ketchup,  6  olives  finely  chopped,  and  a  gill  of 
cream,  until  it  thickens ;  it  must  not  be  allowed  to  boil. 
Spread  it  while  hot  on  each  piece  of  toast.  When  well 
chilled  pile  a  spoonful  of  stiffly  whipped  cream  on 
each  one.  Take  some  filleted  and  boned  anchovies, 
cut  the  fillets  in  half,  lay  the  4  strips  against  the  piled- 
up  cream,  the  ends  meeting  at  the  top. 

Anchovy  Creams. 

From  Mrs.  C.  F.  Aked. 

Soak  i/4  oz.  gelatine  in  a  little  water,  set  over  boil- 
ing water,  stir  until  dissolved;  whip  1/3  pint  cream, 
add  1  good  teaspoonful  of  anchovy  paste,  a  pinch  of 
cayenne,  a  squeeze  of  lemon  juice,  add  the  gelatine, 
stir  lightly  and  pour  into  tiny  moulds.  Serve  on  rounds 
of  aspic  jelly.  Garnish  with  endive  or  water-cress. 

Savoury  of  Caviar. 

From  Mrs.  J.  H.  Barnard. 

One  can  caviar  spread  thin  on  circles  of  buttered 


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toast;  add  a  few  drops  of  lemon  juice,  a  slice  of  to- 
mato, little  mayonnaise,  then  the  grated  yolk  of  hard- 
boiled  egg,  sprinkle  with  little  salt,  paprika,  and  finely 
chopped  parsley. 


Mock  Caviar. 
From  Mrs.  C.  F.  Aked. 

Six  anchovies,  ^  tablespoonful  of  olive  oil,  pepper, 
salt,  cayenne,  lemon  juice  to  taste,  yolks  of  2  hard- 
boiled  eggs;  pound  well;  add  1  pickled  walnut;  mix 
smooth,  and  put  in  little  heaps  on  small  rounds  of 
fried  bread;  garnish  with  water-cress  and  lemon. 


Croutes  aux  Olives. 
From  Mrs.  C.  F.  Aked. 

Fry  some  neat  croutons  a  golden  brown,  and  spread 
them  thickly  with  anchovy  butter.  Pour  a  little  melted 
aspic  over  them,  and  in  the  middle  of  each  crouton  set 
an  olive  turned,  the  stone  being  replaced  by  a  fillet 
of  anchovy. 

Water-Cress  Savoury. 
From  Miss  Taylor,  of  Liverpool. 

Fry  small  rounds  of  bread  in  butter,  drain  and 
cool.  Chop  water-cress  very  fine,  rub  it  to  a  paste 
with  butter  and  spread  on  the  fried  bread.  Sprinkle 
with  salt,  cover  with  caviar  seasoned  with  lemon 
juice.  Scatter  a  little  paprika  on  the  top  and  serve 
with  a  garnish  of  cress.  Always  use  a  bone  spoon  for 
spreading  the  caviar. 


NOTES 


Time  and  table  wait  for  no  man." 


Consomme  with  Pearl  Barley. 
From  Mrs.  John  C.  Coleman. 

Put  one  quart  of  plain  consomme  in  a  granite 
kettle,  add  14  cupful  of  well  washed  pearl  barley  and 

1  pint  of  boiling  water.     Let  boil  45  minutes.     Add 
1/3  cupful  of  cold  breast  of  chicken  cut  in  dice  form, 

2  tablespoonsful  of  peas  previously  cooked,  and  serve 
with  crisp  crackers. 

Beetroot  Consomme. 

From  Mrs.  C.  F.  Aked. 

Wash,  peel,  and  slice  a  raw  beetroot  and  put  it 
into  some  clear  soup,  well  flavored.  Bring  to  a  boil 
and  then  let  simmer  gently  until  the  beet  is  cooked, 
about  one  hour.  Then  add  a  few  drops  of  carmine 
coloring  and  strain  through  a  cloth.  This  consomme 
should  be  quite  clear  and  a  deep  red  brown. 

Consomme  with  Rice  and  Cream. 
From  Mrs.  John  C.  Coleman. 

Put  1  quart  of  plain  consomme  in  a  stewpan  and 
when  it  has  come  to  a  boil  add  a  pint  of  boiling  water 
and  %  cupful  of  cold  boiled  rice.  Boil  for  10  minutes, 
then  add  1  teaspoonful  each  of  sugar  and  salt  and  a 
cupful  of  cream. 


14 
Consomme  a  la  Sevigne. 

From  Mrs.  C.  F.  Aked. 

Take  some  clear  soup,  garnish  it  with  rounds  of  cut 
lettuce,  tarragon,  and  parsley  as  below,  also  with  some 
Royal  cut  into  squares,  diamonds  or  rounds. 

Royal  for  Soup:  For  three  persons  take  2  whole 
eggs  and  beat  them  up  with  2  tablespoonfuls  of  milk 
or  cream,  or  clear  soup;  season  with  pepper  and  salt; 
tammy;  divide  into  two  parts  and  color  one  part  car- 
mine ;  steam  till  firm  in  a  buttered  tin,  and  when  cold 
stamp  out  into  the  desired  shapes. 

Vegetables  for  Consomme:  Cut  the  lettuce  into 
rounds  about  the  size  of  a  ten-cent  piece,  put  into  cold 
water  with  a  pinch  of  salt  and  a  tiny  piece  of  soda; 
let  them  come  to  the  boil,  then  stand  on  the  side  of 
the  stove  for  4  or  5  minutes;  pick  the  parsley  into 
tiny  leaves,  and  the  tarragon  cut  in  tiny  diamond 
shapes,  put  them  in  cold  water  similarly  to  the  lettuce, 
then  strain  and  leave  in  cold  water  till  wanted. 


Julienne  Soup. 

From  Mrs.  John  C.  Coleman. 

Cut  carrots  and  turnips  into  quarter-inch  pieces  the 
shape  of  dice,  also  celery  into  thin  slices;  cover  them 
with  boiling  water;  add  a  teaspoonful  of  salt,  half  a 
teaspoonful  pepper,  and  cook  until  soft.  In  another 
saucepan  have  2  quarts  of  boiling  stock  to  which  add 
the  soaked  vegetables,  the  water,  and  more  seasoning 
if  necessary.  Serve  hot. 

N.  B. — In  the  spring  and  summer  seasons  use  aspara- 
gus, peas,  and  string  beans,  all  cut  into  small  pieces 
of  uniform  thickness. 


Cream  of  Artichoke  Soup. 
From  Mrs.  Franklin  A.  Zane. 

%  cup  cooked  artichokes,  1  quart  milk,  1  slice  onion, 
2  tablespoons  butter,  3  tablespoons  flour,  1  teaspoon 
salt,  10  grains  pepper.  Rub  through  a  sieve  the  heart 
and  soft  ends  of  leaves  before  measuring.  Scald  milk 
with  onion,  remove  onion,  and  add  milk  to  artichoke; 
season  and  bind. 


Cream  of  Asparagus,  of  Green  Peas,  of  String  Beans, 
of  Spinach,  of  Corn,  of  Celery. 

From  Mrs.  John  C.  Coleman. 

These  soups  are  very  delicate,  and  are  much 
esteemed.  They  are  all  made  in  the  same  way.  The 
vegetable  is  boiled  until  soft,  and  is  then  pressed 
through  a  sieve.  A  pint  of  the  vegetable  pulp  is 
diluted  with  a  quart  of  stock  (the  stock  may  be  veal, 
beef,  or  chicken  broth).  It  is  thickened  with  a  roux 
made  of  1  tablespoonful  of  butter  and  2  tablespoonfuls 
of  flour,  seasoned  with  pepper  and  salt,  and  is  then 
strained  again  so  it  will  be  perfectly  smooth.  It  is 
replaced  on  the  fire,  a  cupful  or  half  a  cupful  of  cream 
added,  and  the  whole  beaten  with  an  egg-whip  to  make 
it  light.  Serve  at  once  very  hot. 


Cream  of  Asparagus  Soup. 

From  Miss  Frances  Jones. 

One  bunch  of  asparagus,  1  quart  of  milk,  2  even  table- 
spoonfuls  of  corn -starch  or  flour,  1  tablespoonful  of 
butter,  salt  and  pepper  to  taste.  Wash  the  asparagus, 
tie  in  a  bunch,  put  in  it  a  saucepan  of  boiling  water. 


16 

Boil  gently  %  of  an  hour;  take  from  the  water,  cut 
off  the  tops,  putting  them  aside  until  wanted.  Put 
the  milk  on  to  boil  in  a  farina  boiler.  Press  asparagus 
stalks  through  a  colander,  add  them  to  the  milk;  rub 
the  butter  and  corn-starch  or  flour  together  until 
smooth;  add  to  the  boiling  milk  and  stir  constantly 
until  it  thickens.  Now  add  the  asparagus  tops,  salt 
and  pepper,  and  serve. 

N.  B. — Canned  asparagus  may  be  used  when  fresh 
cannot  be  procured.  One  quart  can  will  be  sufficient. 
This  soup  may  be  varied  by  using  1  pint  of  veal  or 
white  stock,  1  pint  of  milk,  instead  of  1  quart  of  milk. 


Cream  Celery  Soup. 
From  Mrs.  William  Hazlett. 

Equal  parts  of  milk,  and  stock  (made  from  chicken 
or  bone  from  roast  of  mutton),  celery  rubbed  through 
colander,  salt,  a  little  thickening;  stir  constantly  till 
it  comes  to  boiling  point.  Serve  immediately. 


Cream  of  Corn  Soup. 
From  Mrs.  J.  J.  Miller. 

Cook  a  can  of  corn  or  half  a  dozen  ears  in  a  pint  of 
cold  water  for  20  minutes.  Rub  through  a  sieve,  then 
add  a  pint  of  scalded  milk,  2  tablespoonfuls  of  chopped 
onions  previously  cooked  in  a  little  butter,  3  table- 
spoonfuls  of  flour,  a  pinch  of  salt  and  pepper.  Strain 
and  serve  with  squares  of  toast  and  a  spoonful  of 
cream. 


17 

Cream  of  Mushroom  Soup. 
From  Mrs.  C.  F.  Aked. 

Remove  the  fat  from  a  quart  of  chicken  stock,  and 
stir  into  it  a  %  pound  of  mushrooms,  chopped,  and  a 
slice  of  onion.  Simmer  for  20  minutes,  run  through  a 
colander,  and  return  to  the  fire.  Thicken  with  2  table- 
spoonfuls  of  flour  rubbed  into  2  of  butter,  and  stir 
until  smooth,  then  beat  in  a  cup  of  rich  cream  con- 
taining a  pinch  of  baking  soda,  and  season  with  salt 
and  pepper. 

Potage  Crecy. 
From  Mrs.  Walter  MacGavin. 

Peel  6  or  10  carrots,  according  to  size,  1  onion,  1 
potato,  pepper  and  salt,  and  cook  for  3  or  4  hours. 
Pass  through  the  colander  and  add  stock.  When  it 
boils  add  tapioca;  cook  10  minutes.  Take  away  from 
the  fire  and  add  a  good-sized  piece  of  butter  before 
serving. 


Pea  Soup. 

From  Mrs.  C.  S.  Fee. 

One  pint  of  green  peas  (or  1  can  of  peas),  1  quart 
of  chicken  stock,  1  cupful  cream  or  milk,  2  table- 
spoonfuls  of  butter,  2  tablespoonfuls  of  flour,  1  small 
onion,  salt  and  pepper,  1  heaping  tablespoonful  of 
grated  cheese.  Cook  the  onion,  peas  and  stock  to- 
gether 20  minutes;  remove  onion,  rub  peas  and  stock 
through  a  sieve.  Return  soup  to  stewpan,  and  let 
simmer  for  10  minutes.  Rub  butter  and  flour  to  a 
cream  and  add  gradually  to  this  half  a  cupful  of  the 


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soup;  then  pour  this  into  the  stewpan.  Add  pepper 
and  salt  and  cream  and  cheese  and  boil  3  minutes. 
Serve  in  cups  with  a  tablespoonful  of  whipped  cream 
to  each  cup,  on  top. 


Pea  Soup. 

From  Miss  Edith  Slack. 

One  can  Marrowfat  peas,  2  teaspoonfuls  sugar,  2 
cupfuls  cold  water,  2  cupfuls  milk,  1  slice  onion,  2 
tablespoonfuls  butter,  2  tablespoonfuls  flour,  1  tea- 
spoonful  salt,  %  teaspoonful  pepper.  Drain  peas  from 
their  liquor,  add  sugar  and  cold  water,  and  simmer  20 
minutes.  Rub  through  a  sieve,  re-heat,  and  thicken 
with  butter  and  flour  cooked  together.  Scald  milk 
with  onion,  remove  onion,  and  add  milk  to  pea  mix- 
ture, season  with  salt  and  pepper.  (Peas  too  old  to 
serve  as  a  vegetable  may  be  utilized  for  soups.) 


Cream  of  Spinach. 

From  Mrs.  John  C.  Coleman. 

Pick,  wash,  and  boil  enough  spinach  to  measure  a 
pint  when  cooked,  chopped,  and  pounded  into  a  soft 
paste.  Put  it  into  a  stewpan  with  4  ozs.  of  fresh 
butter,  a  little  grated  nutmeg,  a  teaspoonful  of  salt. 
Cook  and  stir  it  about  10  minutes.  Add  to  this  2  quarts 
of  strong  stock;  let  it  boil  up;  then  rub  it  through  a 
strainer.  Set  it  over  the  fire  again,  and,  when  on  the 
point  of  boiling,  mix  with  it  a  tablespoonful  of  butter 
and  a  teaspoonful  of  granulated  sugar. 


19 

Lettuce  Soup. 

From  Mrs.  Walter  MacGavin. 

Boil  lettuce,  drain,  and  pass  through  colander,  add 
yolks  of  3  eggs,  stir  well,  add  hot  bouillon ;  stir  on  the 
fire  but  do  not  allow  to  boil. 

N.  B. — For  six  persons. 

Chestnut  Puree. 
From  Mrs.  C.  F.  Aked. 

Peel  off  the  brown  rind  of  50  chestnuts;  put  them 
over  the  fire  in  a  saucepan  of  cold  water,  and  just  as 
it  boils  up  strain  them  off  and  remove  the  under  skin ; 
stew  them  in  some  veal  broth ;  when  quite  tender  pound 
them  in  a  mortar,  keeping  back  a  few  to  be  served  as 
garnish  for  the  soup.  To  this  paste  add  2  tablespoon- 
fids  of  bread-crumbs,  1  teaspoonful  of  salt,  nearly  ^ 
a,  teaspoonful  of  pepper,  and  %  &  nutmeg;  gradually 
mix  with  it  a  quart  of  stock  and  %  a  pint  of  milk; 
care  should  be  taken  in  adding  pepper  and  salt,  if  the 
stock  has  been  previously  flavored.  Boil  up  while 
stirring,  place  the  whole  chestnuts  in  the  soup,  and  see 
that  its  consistency  is  right;  if  rather  too  thick,  add 
more  milk  or  stock;  if  too  thin,  a  few  more  bread- 
crumbs or  the  beaten  yolk  of  an  egg.  Serve  very  hot 
Avith  fried  croutons  of  bread. 


Cream  of  Tomato  Soup. 

From  Mrs.  Catherine  Slack. 

One  can  tomatoes,  1  pint  water,  12  peppercorns,  4 
cloves,  bit  of  bay  leaf,  3  tablespoonfuls  flour,  2  tea- 
spoonfuls  sugar,  1  teaspoonful  salt,  J/s  teaspoonful  soda, 


20 

2  tablespoonfuls  butter,  1  slice  onion.  Cook  tomatoes, 
water,  peppercorns,  bay  leaf,  cloves,  onion,  and  sugar 
20  minutes,  strain,  and  add  salt  and  soda;  bind,  and 
strain  into  tureen. 

Tomato  Soup. 
From  Mrs.  C.  F.  Aked. 

Peel  and  slice  one  large  onion;  fry  it  in  butter  until 
well  browned  but  not  burnt.  Cut  up  4  large  tomatoes 
and  put  them,  together  with  the  fried  onion,  into  a 
lined  saucepan;  add  2  tablespoonfuls  of  bread-crumbs, 
a  little  pepper  and  salt,  and  3  pints  of  good  brown 
stock,  flavored  with  celery  and  carrots.  Boil  for  1^ 
hours,  then  strain  through  a  hair  sieve.  A  little  ham 
boiled  with  the  stock  greatly  improves  this  soup. 


Tomato  Bisque. 
PVom  Mrs.  John  C.  Coleman. 

One-half  can  of  tomatoes,  1  quart  of  milk,  2  table- 
spoonfuls  of  butter,  1  tablespoonful  of  corn-starch,  1 
teaspoonful  of  salt,  ^2  saltspoonful  of  pepper,  1  salt- 
spoonful  of  soda,  dash  of  cayenne.  Stew  the  tomatoes 
until  very  soft;  then  pass  them  through  a  fine  sieve  or 
strainer.  Put  the  strained  tomatoes  into  a  granite 
ware  saucepan,  and  add  1  saltspoonful  of  soda;  when 
it  has  ceased  foaming  add  the  butter,  a  small  piece  at  a 
time  (if  put  in  all  at  once  it  will  show  an  oily  line)  ; 
add  salt,  pepper,  and  cayenne.  Put  the  milk  into  a 
double  boiler,  and  stir  into  it  a  tablespoonful  of  corn- 
starch  which  has  been  mixed  with  a  little  of  the  cold 
milk ;  to  make  it  smooth  let  it  scald  for  ten  minutes  or 
long  enough  to  cook  the  corn-starch  ;  then  pour  the  milk 


21 

into  the  tomatoes;  beat  well  together  and  serve  at 
once.  It  is  better  not  to  add  the  milk  to  the  tomatoes 
until  just  ready  to  serve,  for  fear  of  curdling. 


Clam  Chowder. 

From  Mrs.  Maginnis. 

Ingredients:  2  dozen  clams,  1  onion  chopped  fine, 
y»  pound  salt  pork,  2  medium-sized  potatoes  cut  in 
cubes,  li/2  pints  of  milk,  1  pint  of  hot  water,  season- 
ing to  taste. 

Method:  Cut  salt  pork  in  small  cubes  and  fry  a 
light  brown,  then  add  onion.  To  this  add  the  necks 
of  the  clams  which  have  been  chopped  fine.  Pour  this 
mixture  in  a  saucepan  with  a  pint  of  hot  water.  Let 
boil  40  minutes.  Add  potatoes.  Boil  15  minutes  longer, 
then  add  bodies  of  clams;  let  boil  for  5  minutes;  then 
at  the  last  add  hot  milk  and  serve  at  once  with 
crackers. 


Meat  Soups. 

From  Mrs.  John  C.  Coleman. 

In  making  meat  soups,  put  the  meat  into  cold  water 
and  allow  it  to  boil  slowly,  then  simmer  for  3  or  4 
hours,  never  ceasing  to  simmer;  watch  carefully  for 
the  albumen  to  rise,  when  it  must  be  skimmed  off  again 
and  again  until  it  is  perfectly  clear.  Soup  should  al- 
ways be  made  in  a  granite  or  enamel-lined  kettle,  as 
it  is  more  healthful  and  the  color  is  at  the  same  time 
clearer.  Beware  of  using  too  much  salt,  a  little  is 
better;  more  can  be  added  as  the  soup  boils  down. 
Onions  should  be  added  as  soon  as  the  soup  boils. 


22 

When  making  a  thick  soup,  the  vermicelli,  rice,  or 
whatever  thickening  is  used,  should  be  partly  cooked 
before  adding. 


Ox-Tail  Soup. 

From  Miss  Frances  Jones. 

Two  ox-tails,  2  tablespoonfuls  of  butter,  1  onion,  2 
quarts  of  cold  water  or  stock,  1  turnip,  1  bay  leaf,  4 
cloves,  1  carrot,  salt  and  pepper  to  taste.  Wash  and 
wipe  the  ox-tails.  Cut  them  into  pieces  about  1  inch 
long.  Put  the  butter  into  a  frying-pan;  when  hot 
throw  in  the  ox-tails  and  stir  until  they  turn  brown, 
then  skim  them  out,  and  put  them  into  a  soup  kettle 
with  the  onion,  the  cloves,  the  carrots,  the  turnip,  or 
stock  (the  latter  is  the  better) ;  simmer  until  the  tails- 
are  tender,  about  2  hours.  Then  remove  the  vege- 
tables, add  salt  and  pepper  and  serve. 


Black  Bean  Soup. 
From  Mrs.  C.  F.  Aked. 

Soak  %  pint  of  black  beans  overnight  in  cold  water. 
In  the  morning  pour  off  this  water  and  put  on  to  boil 
with  plenty  of  fresh  cold  water.  Boil  very  slowly 
about  6  hours.  Pour  away  nearly  all  the  liquid  ana 
add  to  the  beans  a  quart  of  good  stock  flavored  with 
ham,  a  few  cloves  and  sweet  herbs,  a  carrot,  a  piece  of 
celery  and  an  onion,  all  previously  cut  fine  and  browned 
in  butter.  Into  the  butter  left  in  the  frying-pan  put  a 
tablespoonful  of  flour  and  rub  together  over  the  fire 
until  brown.  Put  to  the  soup  and  simmer  all  together 
for  an  hour.  Season  to  taste  with  salt  and  pepper,  add 
a  tablespoonful  of  Worcestershire  sauce  and  rub  all 


23 

through  a  hair  sieve.     Serve  with  slices  of  lemon  in 
the  tureen. 

Lentil  Soup. 

From  Mrs.  C.  F.  Aked. 

Put  a  large  cupful  of  green  lentils  to  soak  all  night 
in  cold  water.  Drain  them  and  put  them  into  stewpan 
with  3  pints  of  light  stock.  Put  with  them  2  sticks  of 
celery,  2  onions,  1  carrot,  and  1  turnip.  Bring  the 
liquor  to  a  boil  and  carefully  remove  the  thick  dark 
scum  that  rises  to  the  surface;  throw  in  a  little  cold 
water  once  or  twice  to  assist  the  scum  in  rising.  As 
soon  as  the  soup  reaches  the  boiling  point,  draw  the 
pan  back  and  simmer  gently  for  4  hours.  When  the 
vegetables  are  perfectly  soft,  season  to  taste  and  rub 
all  through  a  sieve.  The  pulp  will  go  through  more 
easily  if  a  little  of  the  liquor  is  kept  hot  and  is  used 
to  moisten  it  occasionally.  Boil  the  soup  again  before 
serving. 

Potage  a  la  Rockaway. 
From  Mrs.  C.  F.  Aked. 

Take  4  well  washed  and  dried  cabbage  lettuces,  cut 
them  into  very  fine  shreds,  put  them  into  a  stewpan 
with  2  ounces  butter,  a  bunch  of  herbs,  4  peeled  onions 
that  have  been  quartered  and  then  very  finely  shredded, 
the  heart  from  a  stick  of  celery,  a  pinch  of  salt  and  a 
saltspoonful  of  mignonette  pepper ;  fry  these  all  together 
over  a  slow  fire  for  20  minutes,  then  mix  with  it  2 
ounces  of  farina  and  2  quarts  of  any  nice  flavored 
white  stock,  such  as  that  from  boiled  veal,  rabbit,  or 
chicken;  stir  these  together  over  the  fire;  when  they 
come  to  the  boil  let  them  simmer  gently  on  the  side 


24 

of  the  stove  for  %  of  an  hour,  keeping  skimmed  while 
boiling;  then  just  before  serving  add  to  the  soup  % 
pint  of  warm  single  cream  and  2  tablespoonfuls  of 
finely  shredded  cooked  chicken  or  rabbit ;  have  handed 
on  a  plate  on  a  napkin  one  egg  (prepared  as  below)  to 
each  person. 

Put  some  new-laid  eggs  into  a  stewpan  with  boiling 
water  and  boil  for  exactly  3%  minutes,  then  take  up 
and  put  them  into  cold  water,  crack  the  shells  all 
round  and  carefully  remove  them  without  breaking 
the  eggs;  dish  up  and  sprinkle  with  a  little  chopped 
parsley  and  use  as  directed. 


Partridge  Soup. 

From  Mrs.  C.  F.  Aked. 

Soak  in  tepid  water  for  a  few  hours  %  pound  of 
lentils.  Put  to  boil  with  a  quart  of  water  or  of  good 
stock,  with  a  minced  onion,  a  sprig  of  thyme,  a  little 
parsley,  and  salt.  Have  a  partridge;  put  to  roast  for 
10  minutes,  and  when  brown,  put  to  boil  with  lentils 
to  cook.  When  done,  bone  it  carefully,  and  pass  the 
whole  through  a  sieve.  Finish  seasoning,  adding  1 
ounce  butter,  and  give  the  required  thickness,  pouring 
in  a  little  cream  or  milk.  Serve  with  a  few  small  dices 
of  bread  fried  in  a  little  butter. 


NOTES 


'It's  never  too  young  to  learn." 


FISH 


Oyster  Cocktail. 

From  Mrs.  J.  J.  Miller. 

Steep  1  teaspoonful  of  black  tea  in  one  pint  of  hot 
water  until  it  cooks.  Strain  1  can  tomatoes  through  a 
fine  sieve.  Mix  the  tea  and  tomatoes,  then  add  a 
twenty-five  cent  bottle  of  tomato  catsup,  juice  of  1 
lemon,  and  a  little  salt  and  cayenne  pepper;  then  add 
the  oysters. 

Oyster  Cocktail. 

From  Mrs.  H.  L.  Dodge. 

Take  100  native  California  oysters  to  six  persons, 
drain,  take  the  juice  of  2  limes  or  lemons,  1  large 
tablespoonful  of  pepper  vinegar,  1%  teaspoonfuls 
of  Worcestershire  sauce,  4  tablespoonfuls  of  tomato 
catsup,  a  dash  of  tobasco  sauce,  salt  to  taste,  8  table- 
spoonfuls  of  the  oyster  juice.  Set  on  ice  %  hour  before 
serving. 

Oysters  Kirkpatrick. 

From  Mrs.  H.  L.  Dodge. 

Take  a  dozen  oysters  opening  on  the  deep  shell,  salt 
and  pepper  to  taste,  putting  a  little  tomato  catsup  on 
each  oyster,  add  a  few  drops  of  Worcestershire  sauce, 
sprinkle  with  paprika,  putting  a  bit  of  butter  on  each 
one;  bake  in  oven  for  ten  minutes;  serve  on  the  shell, 
with  square  biscuits. 


28 

Crab  Chops. 

From  Mrs.  J.  H.  Barnard. 

Shred  1  crab,  add  a  thick  cream  sauce.  Roll  in  bread 
crumbs  and  white  of  egg,  and  fry  in  deep  hot  fat. 
When  cooked  put  a  claw  in  each  chop. 


Crab  Creole. 

From  Mrs.  E.  Carlson. 

One  crab,  1  good-sized  onion,  %  can  tomatoes,  1 
chili  pepper  or  pinch  of  cayenne,  butter  size  of  a  wal- 
nut, 2  tablespoonfuls  of  water,  %  cup  of  cream,  salt 
and  pepper,  1  tablespoonful  of  corn-starch.  Shred  crab 
not  too  fine ;  cut  up  onion  and  chili  pepper,  and  put  in 
pan  with  2  tablespoonfuls  of  water;  boil  briskly  for 
15  minutes,  then  add  tomatoes.  Boil  10  minutes 
or  until  soft.  Strain,  put  back  on  fire ;  add  butter, 
pepper  and  salt,  and  thicken  with  the  corn-starch.  Add 
crab  and  cream.  When  all  is  hot,  serve  with  toast. 

N.  B. — Quantity  sufficient  for  4  persons. 


Crab  a  la  Creole. 

From  Mrs.  H.  L.  Dodge. 

For  2  crabs  put  into  a  saucepan  a  large  piece  of 
butter,  4  young  onions  sliced  fine,  2  green  peppers 
sliced  fine,  1  large  tomato  sliced,  season  with  salt,  pep- 
per and  a  little  cayenne.  Stir  gently  for  10  minutes; 
then  dredge  in  a  little  flour  and  add  a  cup  of  cream. 
Have  the  2  crabs  picked  fine,  and  when  almost  ready 
to  serve  put  them  in  the  saucepan  and  cook  for  5 
minutes.  Serve  hot  on  toast. 


29 

Dressed  Crab. 
From  Mrs.  C.  F.  Aked. 

Take  a  freshly  cooked  crab,  remove  the  large  claws, 
crack  them  and  take  out  the  meat  with  a  fork,  also 
take  out  the  inside  of  the  crab  and  put  it  all  in  a  basin, 
season  with  a  teaspoonful  of  mixed  mustard,  a  tea- 
spoonful  of  French  mustard,  a  tablespoonful  of  salad 
oil,  and  a  dessertspoonful  of  white  tarragon 
vinegar,  a  dessertspoonful  of  anchovy  essence,  and  a 
dust  of  coralline  pepper,  a  pinch  of  salt,  a 
tablespoonful  of  whipped  cream ;  stir  together  and  then 
fill  up  the  body  of  shell  with  the  mixture,  arrange  the 
small  claws  round.  Dish  up  on  a  paper  or  napkin  and 
garnish  with  raw  parsley.  Serve  for  luncheon  or  sec- 
ond course. 


Deviled  Crab. 

From  Miss  Frances  Jones. 

Boil  crab;  take  out  meat;  put  it  into  saucepan  with 
cream  or  milk ;  2  eggs  boiled  and  chopped ;  pepper  and 
salt  to  taste,  a  dash  of  cayenne.  Let  it  come  to  a  boil ; 
put  back  into  shell;  cover  with  bread-crumbs  and  put 
in  oven  and  bake. 

Deviled  Crab. 

From  Miss  Frances  Jones. 

Shred  the  crab  into  a  pan ;  yolk  of  egg,  3  tablespoon- 
fuls  of  cracker-crumbs,  5  of  melted  butter ;  salt  and  pep- 
per; (cook  green  peppers  in  it  if  obtainable,  then  pick 
out) ;  milk  sufficient  to  make  moist.  Cook  ingredients 
well,  stirring  often;  take  out  and  cover  with  cracker- 
crumbs  and  butter;  put  in  oven  and  bake. 


Baked  Fish. 

From  Mrs.  Maginnis. 

One  4-pound  striped  bass  or  cod,  1  onion,  %  cup 
olive  oil,  1  cup  tomato  sauce,  %  cup  water,  1  table- 
spoonful  Worcestershire  sauce,  a  little  parsley,  %  pint 
shrimps  (or  1  dozen  large  Eastern  oysters).  After 
the  fish  has  been  well  cleaned,  seasoned  and  floured, 
place  in  baking  dish  with  the  ingredients,  reserving 
the  oysters  or  shrimps  as  the  case  may  be.  Bake  1  hour 
in  a  moderate  oven,  basting  frequently.  Add  the  oys- 
ters 5  minutes  before  serving.  Garnish  with  sliced 
lemon  and  serve. 

Baked  Sole. 
From  Mrs.  Walter  MacGavin. 

Put  the  fish  in  a  baking  dish  that  has  been  well  but- 
tered first.  Put  a  good-sized  piece  of  butter  on  the  fish, 
bread-crumbs,  mushrooms,  leaving  in  the  oven  15  to 
20  minutes.  Serve  in  dish  in  which  it  has  been  cooked. 

Souffle  de  Merlan. 

From  Mrs.  C.  F.  Aked. 

Put  3  ounces  of  butter  into  a  stewpan  with  3  ounces 
fine  flour,  1  dessertspoonful  of  anchovy  essence,  a  pinch 
of  salt  and  pepper;  mix  with  3  gills  of  cold  milk  and 
stir  all  together  over  the  fire;  when  cooked  add  grad- 
ually 4  raw  yolks  of  eggs,  and  mix  into  it  2  dessert- 
spoonfuls of  cream  or  milk  and  9  ounces  of  finely 
chopped  or  pounded  raw  white  fish;  then  mix  in  care- 
fully 6  whites  of  eggs  that  have  been  whipped  stiffly 
with  a  pinch  of  salt.  Have  a  souffle  tin  buttered  and 
papered,  partly  fill  it  with  the  souffle  mixture,  sprinkle 
on  the  top  a  few  browned  bread-crumbs,  put  2  or  3 
small  pieces  of  butter  on  the  top  to  keep  the  souffle 
from  getting  dry;  place  it  on  a  baking  tin  and  bake 


31 

in  a  moderate  oven  for  %  of  an  hour.  Sprinkle  on  the 
top  with  coral  and  chopped  parsley,  and  serve  with  a 
napkin  as  an  entree  or  in  the  fish  course. 

Fish  Croquettes. 
From  Mrs.  J.  H.  Barnard. 

Two  cups  cold  cooked  fish,  %  cup  thick  white  sauce, 
1/2  teaspoonful  salt,  1/8  teaspoonful  pepper,  */2  teaspoon- 
ful  finely  chopped  parsley,  1  teaspoonful  lemon  juice. 
Flake  fish  with  a  silver  fork.  Add  seasonings  and 
sauce ;  spread  on  plate  to  cool.  Shape,  roll  in  cracker- 
crumbs,  egg,  and  crumbs,  and  fry  in  deep  hot  fat; 
drain  on  brown  paper.  Serve  with  egg  or  tartar  sauce. 
Garnish  with  sliced  lemon  and  parsley. 

Fish  Pudding. 
From  Mrs.  C.  F.  Aked. 

Take  l/2  pound  of  cooked  fish  and  remove  all  the 
bones  and  skin  and  break  the  flakes  with  a  fork.  Take 
l/2  the  weight  of  the  fish  in  cooked  potato,  rub  it 
through  a  wire  sieve;  melt  an  ounce  of  butter  in  a 
saucepan,  add  a  tablespoonful  of  milk,  and  when  it 
boils  stir  in  the  potato  and  mix  it  thoroughly.  Add 
the  fish  more  lightly,  season  with  pepper  and  salt,  and 
lastly  stir  in  a  well  beaten  egg.  Grease  thickly  a  pie 
dish  with  clarified  butter,  pour  the  mixture  into  it, 
cover  with  small  bits  of  butter,  and  bake  in  a  moderate 
oven  about  half  an  hour.  Turn  the  pudding  out  on 
a  dish  paper,  garnish  it  with  lemon  slices  and  parsley 
and  serve  hot  with  any  sauce  preferred. 

N.  B. — This  is  a  nice  nursery  dish. 

Mayonnaise  of  Fish  (Moulded). 

From  Mrs.  C.  F.  Aked. 

Take  some  cold  cooked  fish  and  shred  it  finely.    Mix 


32 

with  it  half  its  bulk  in  cold  peas  and  tiny  dice  of  the 
red  part  of  carrot.  Season  liberally  and  add  a  little 
chopped  gherkin.  Stir  lightly  into  it  enough  mayon- 
naise to  hold  all  together,  then  press  it  into  a  fluted 
mould,  or  a  plain  basin,  and  put  it  in  a  cool  place 
until  needed.  Turn  out  and  serve  with  sliced  cucumber. 

Fillets  de  Sole  en  Mayonnaise. 
From  Mrs.  C.  F.  Aked. 

Take  the  fillets  of  sole,  free  them  from  skin  and  bone, 
bat  them  out  with  a  cold  wet  chopping  knife,  season  the 
skin  side  with  a  little  salt  and  paprika  and  fold  the 
fillets  into  kite  shapes,  the  side  not  seasoned  being 
uppermost.  Place  these  in  a  buttered  baking  dish, 
sprinkle  them  with  lemon  juice,  add  2  or  3  tablespoon- 
fuls  of  white  stock,  or  water;  cover  the  fillets  with  a 
well  buttered  sheet  of  paper,  and  cook  in  a  moderate 
oven  for  12  or  15  minutes  when  the  fillets  should  be 
quite  firm  and  perfectly  white.  When  cold  dip  them 
in  a  thick  mayonnaise,  and  when  this  has  set  dish  them 
"en  couronne,"  filling  the  center  with  Russian  salad, 
garnished  with  strips  of  French  gherkin,  red  chillies, 
etc. 

Salmon  Cream. 

From  Mrs.  C.  F.  Aked. 

Take  some  cold  boiled  salmon;  pound  it  in  a  mortar 
with  a  few  washed  and  boned  anchovies,  a  lump  of 
butter,  a  dash  of  cayenne,  and  a  little  veloute  sauce; 
when  fine  pass  through  a  sieve,  and  add  enough 
whipped  cream  to  make  the  mixture  soft  and  light. 
Coat  some  small  moulds  with  aspic ;  when  set  fill  them 
with  the  cream;  cover  with  aspic,  and  leave  till  firm. 
When  turned  out,  dish  them  round  a  thinly-sliced 
cucumber  salad. 


NOTES 


"Great  Expectations." 


MEATS 


Baked  Steak. 
From  Mrs.  C.  O.  G.  Miller. 

One  large  porterhouse  steak.  Rub  with  garlic  and 
salt.  Pour  over  the  steak  1  cup  of  chopped  green  pep- 
pers and  onions;  put  2  slices  of  lemon  on  top  and  2 
large  pieces  of  butter,  1  cupful  of  catsup.  Put  in  a 
very  hot  oven,  bake  until  brown,  then  pour  over  1  cup 
of  soup  stock.  Baste  frequently. 

Breaded  Chops — Hungarian. 

From  Mrs.  W.  W.  Kerr. 

Bub  both  sides  of  a  trimmed  chop  with  an  onion; 
sprinkle  with  salt  and  pepper,  and  roll  in  bread- 
crumbs; dip  in  an  egg,  which  has  been  beaten  with  ^2 
cup  of  water ;  drain  the  chop,  then  roll  again  in  crumbs, 
and  fry  in  deep  fat.  Steam  1  cup  of  rice  in  2  cups  of 
salted  water,  for  %  an  hour,  then  stir  very  carefully 
1  tablespoonful  of  butter,  and  1  small  can  of  French 
peas.  Re-heat  and  place  in  buttered  mould. 

Tomato  Sauce:  One  pint  stewed  tomatoes,  a  little 
grated  onion,  1  bay  leaf,  1  sprig  parsley,  salt  and 
paprika.  Boil  10  minutes  and  press  through  a  sieve. 
Heat  again,  add  2  tablespoonfuls  butter  worked  with 
1  tablespoonful  flour;  stir  constantly  until  boiling; 
add  2  tablespoonfuls  parmesan  cheese. 

Place  the  mould  of  rice  and  peas  in  the  center  of  a 
dish ;  place  the  chop  around  it,  with  sliced  tomatoes, 
lemons,  and  parsley.  Dust  over  with  parmesan  cheese. 
Sauce  served  in  gravy  boat. 


36 

Paprika  Hankel. 
From  Mrs.  Franklin  A.  Zane. 

One  onion  browned  in  butter,  not  too  much.  Quar- 
ter three  chickens  and  let  them  stew,  continually  add- 
ing a  little  soup  or  water.  When  well  done  add  l/2 
pint  of  sour  cream  and  paprika.  Let  it  boil  up  once 
or  twice.  Serve  with  a  border  of  macaroni  or  rice. 

Poulet  a  la  Princesse. 

From  Mrs.  C.  H.  Woolsey. 

A  very  young  chicken  trussed  for  boiling.  Put  into 
saucepan  breast  downwards,  with  enough  water  to 
cover.  Add  1  onion,  carrot,  turnip,  celery,  thyme,  bay 
leaf,  parsley,  mace,  peppercorns.  Simmer  slowly  for 
%  or  1  hour.  Then  completely  cover  with — 

Sauce  Princesse:  3  ounces  butter,  3  ounces  flour,  3 
yolks  of  eggs,  %  cup  cream,  ^4  pint  chicken  stock. 

Chicken — Italian  Style. 

From  Mrs.  C.  F.  Aked. 

Cut  up  a  fowl  and  cook  it  in  a  stewpan  with  a  little 
hot  butter  and  salad  oil  till  a  light  brown  color;  then 
add  six  tomatoes,  three  chilies  chopped  fine,  and  2  table- 
spoonfuls  of  strong  gravy.  Cook  slowly  until  tender, 
keeping  the  stewpan  tightly  covered.  About  %  an 
hour  before  it  is  done  add  a  little  parboiled  macaroni. 
Thicken  with  flour. 

Tomale  de  Casuela. 

From  Mrs.  G.  H.  Palmer. 

Ingredients :    2  cups  yellow  cornmeal,  2  eggs.  1  pint 


37 

olives  (green,  ripe,  or  both),  2  pounds  pork  (for  stew) 
or  a  chicken,  flour,  butter  or  lard,  salt,  chili  powder 
(Eagle).  Utensils:  Frying-pan,  2  stew  pots,  baking 
dish  about  10  inches  across  top  and  3  inches  deep. 
If  pork  is  used,  remove  all  fat  and  bones,  then  cut  into 
small  pieces  (about  2  inches).  Boil  until  tender.  When 
done,  have  a  hot  frying-pan  and  about  two  cooking 
spoonfuls  of  lard,  drippings,  or  butter;  season  with 
salt  (a  little  garlic  if  you  like).  Remove  meat  to  fry- 
ing-pan, leaving  the  broth  for  use  later.  Fry  meat 
quite  brown,  and  keep  stirring,  as  it  is  liable  to  stick 
to  pan.  Add  more  lard  if  necessary  to  fry  in.  When 
meat  is  quite  brown,  add  a  little  of  the  broth  (about 

1  cupful),  also  add  2  tablespoonfuls  of  chili  powder  and 
stir  in  well.     Let  this  simmer  on  back  of  stove  until 
you  make  the  Porrage.     Add  more  broth  if  too  dry. 
Porrage :   Have  a  large  pot  with  a  quart  of  water  boil- 
ing; add  1  teaspoonful  of  salt.    Then  put  in  gently  the 

2  cups  of  cornmeal,  stirring  all  the  time.    Cook  this  as 
it'  for  mush ;  but  it  must  be  quite  thick.    Add  broth  if 
too  thick  to  handle.    Add  the  eggs  (beaten)  and  stir  in 
then  2  generous  tablespoonfuls  of  lard,  drippings  or 
butter,  cooking  slowly  all  the  time.    Line  the  bottom  of 
your  baking  dish  with  a  layer  of  Porrage ;  add  a  layer 
of  meat  and  sprinkle  the  olives  over.    Cover  again  with 
the  Porrage,  meat  and  olives.     Repeat  this  until  you 
fill  the  dish,  covering  the  top  all  over  with  the  Por- 
rage.    Bake  in  slow  oven  for  an  hour.     Sprinkle  with 
water  occasionally  to  keep  from  drying.     This  quan- 
tity serves  six  to  eight  plates. 

Mock  Turtle  Fricassee. 

From  Mrs.  S.  D.  Mayer. 

Cut  2  pounds  lean  veal  into  ^-inch  slices,  then  into 


38 


squares.  Heat  1  tablespoonful  butter  in  fry- 
ing-pan and  brown  the  meat,  a  few  pieces  at  a  time, 
adding  more  butter,  if  necessary.  As  fast  as  browned, 
transfer  them  to  a  saucepan  containing  1  cupful  of  hot 
strong  veal  broth.  When  all  are  done,  cover  the  sauce- 
pan closely,  and  simmer  gently  for  1%  hours.  In  the 
butter  remaining  in  the  pan,  brown  1  small  onion  cut 
fine  and  1  dozen  mushrooms  cut  in  quarters;  add  them 
to  the  contents  of  the  saucepan,  also  some  parsley 
minced,  salt,  paprika,  and  a  small  strip  of  lemon  peel. 
Put  in  the  frying-pan  a  large  tablespoonful  of  butter, 
and  3  tablespoonfuls  of  flour,  stir  until  well  browned, 
then  set  aside.  When  meat  is  done  add  the  gravy  to 
the  flour  and  butter  in  frying-pan  and  stir  until  smooth 
and  thick;  add  juice  of  %  a  lemon;  strain  over  the 
meat  ;  cut  the  yolks  of  3  hard-boiled  eggs  into  quarters  ; 
cook  2  minutes  longer  and  serve  in  ramekins. 


Blanquette  de  Veau. 
From  Mrs.  C.  H.  Woolsey. 

Two  pounds  veal  cutlet,  l/2  pound  sausages,  2  onions, 

1  bunch  of  herbs,  bay  leaf,  8  peppercorns,  3  cloves,  salt. 
Cut  the  veal  into  small  pieces,  add  onions,  herbs,  pep- 
percorns, etc.,  cover  with  water  and  cook  steadily  for 

2  hours.    Remove  skin  from  sausages,  flour  hands  and 
make  up  the  meat  into  small  balls,  throw  into  boiling 
water  and  cook  about  10  minutes.    For  the  sauce,  take 
1  pint  of  the  stock,  add  it  to  2  ounces  of  butter  and  2 
ounces  of  flour ;  stir  till  boiling,  then  add  gradually  the 
yolk  of  an  egg  (which  has  been  mixed  with  V£  a  table- 
spoonful  of  lemon  juice),  a  tablespoonful  of  cream,  and 
pepper  and  salt  to  taste.     Stir  until  thick,  strain  and 
pour  over  meat. 


39 
Curried  Mutton. 

From  Mrs.  C.  F.  Aked. 

1/2  pound  of  mutton,  y<>  tablespoonful  lemon  juice,  a 
dessertspoonful  of  curry  powder,  a  small  onion,  gill 
and  a  half  of  cold  water,  1  tablespoonful  of  milk  and  a 
little  salt  and  pepper,  %  pound  rice  and  MJ  ounce  of 
butter.  Chop  the  onion  finely,  then  melt  in  a  saucepan 
the  butter,  and  when  the  steam  rises  from  it  put  in  the 
onion  and  brown  it  nicely ;  then  pour  it  out  of  the  pan 
and  strain  it;  then  pour  the  liquid  back  into  the  pan 
and  add  the  mutton  which  has  previously  been  cut  into 
several  pieces,  and  when  browned  sprinkle  over  the 
curry  powder ;  then  add  by  degrees  the  cold  water,  salt, 
and  pepper;  stir  till  it  boils,  then  add  the  onion  which 
has  already  been  partly  cooked,  draw  the  pan  on  one 
side  and  allow  it  to  simmer  slowly  for  1^  hours.  Wash 
the  rice,  then  plunge  it  into  a  pan  of  boiling  water,  add 
a  little  salt  and  boil  quickly  for  15  minutes.  When  the 
mixture  in  the  other  pan  is  done,  add  to  it  the  milk  and 
lemon  juice,  then  take  it  from  the  fire.  Strain  the  rice 
and  put  it  round  a  flat  dish  and  place  in  the  center  of 
it  the  curry.  Mushrooms  added  to  the  above  improves 
the  flavor. 


Hamburg;  Entree. 

From  Mrs.  J,  H.  Barnard. 

One-half  pound  Hamburg  fried  in  olive  oil.  Three 
cups  cooked  spaghetti,  15  cents  worth  of  dried  mush- 
rooms soaked  in  boiling  water  15  minutes  and  chopped 
fine.  One  clove  of  garlic,  1  can  tomatoes  with  peppers, 
a  very  little  clove  and  allspice,  little  salt.  Serve  on 
toast  or  plain. 


40 

Sweetbreads  and  Mushrooms. 
Prom  Mrs.  J.  H.  Barnard. 

One-half  pound  sweetbreads,  1  small  can  French 
mushrooms.  Wash  sweetbreads  and  let  soak  in  cold 
salted  water  for  ^  an  hour.  Then  boil  20  minutes, 
remove  from  fire  and  carefully  pick  out  all  gristle  and 
sinews;  chop  fine  with  mushrooms  and  a  little  parsley. 
To  make  sauce,  take  2  tablespoonfuls  butter,  2  table- 
spoonfuls  flour,  salt  and  cayenne  to  taste,  ^  pint  or  1 
cup  of  cream  or  rich  milk,  1  tablespoonful  Worcester- 
shire sauce.  If  too  thick  add  a  little  milk  or  mushroom 
liquor.  Serve  in  patty  shells  or  on  toast. 

Creamed  Sweetbreads. 
From  Mrs.  John  C.  Coleman. 

One  pair  of  sweetbreads,  parboiled,  blanched,  and  cut 
into  small  pieces;  %  pint  of  cream,  1  tablespoonful  of 
butter,  1  tablespoonful  of  flour,  salt,  white  pepper,  and 
a  pinch  of  nutmeg ;  melt  the  butter  over  boiling  water, 
stir  in  the  flour,  and  when  this  is  well  mixed,  the  cream ; 
as  soon  as  the  sauce  is  smooth  put  in  the  seasoning 
and  cook  for  5  minutes. 


Deviled  Kidneys. 
From  Mrs.  Monroe  Salisbury. 

Wash  and  split  lamb  kidneys,  removing  membrane. 
Let  them  remain  in  cold  water  for  few  minutes.  Take 
them  out,  shake  each  piece  to  remove  moisture,  but  do 
not  dry  them.  Roll  the  pieces  in  flour.  Have  ready  a 
large  spoonful  of  butter ;  when  melted  put  in  the  floured 
kidneys.  Cook  them  for  three  minutes,  turning  them, 


and  then  stir  in  %  cupful  of  boiling  water.  The  flour 
in  which  the  kidneys  were  rolled  will  thicken  this  to 
a  smooth  thick  sauce.  Should  it  fail  to  do  this  add  a 
little  more  flour,  moistening  it  with  cold  water.  Sea- 
son the  sauce  with  a  generous  tablespoonful  of  Worces- 
tershire sauce,  3  or  4  drops  tobasco  sauce,  a  dash  of 
paprika,  %  teaspoonful  salt  and  1  teaspoonful  of 
Kitchen  Bouquet.  Stir  until  sauce  is  thick  and  smooth. 
Serve  hot  on  slices  of  toast. 


Gold  Beef  Cannelons. 

From  Mrs.  C.  F.  Aked. 

One-half  pound  cold  beef  passed  through  a  sausage 
machine,  2  ounces  of  finely  chopped  suet,  a  little  cooked 
bacon,  1  ripe  tomato  rubbed  through  a  sieve,  a  little 
salt  and  pepper  and  2  ounces  brown  bread-crumbs.  Add 
a  beaten  egg  and  mix  all  well  together.  Grease  a  drip- 
ping tin  and  put  the  mixture  on  in  a  roll.  Sprinkle 
with  crumbs  and  put  little  bits  of  butter  over.  Bake 
20  or  30  minutes  and  serve  with  tomato  sauce  round. 


Mutton  on  Toast. 

From  Mrs.  J.  H.  Barnard. 

Two  cups  minced  left-over  mutton,  6  yolks  hard- 
boiled  eggs,  14  teaspoonful  mustard  (scant),  ^  tea- 
spoonful  salt,  few  grains  cayenne,  1  tablespoonful  but- 
ter, 1  cup  cream  or  milk.  Rub  yolks  of  eggs  through 
a  sieve  and  add  seasoning.  Add  mutton  finely  minced, 
and  cream  or  milk.  Melt  butter  in  saucepan,  add  mix- 
ture. Serve  on  toast.  Lamb  may  be  used  in  place  of 
mutton,  or  minced  veal.  With  veal,  a  garnish  of  %  a 
broiled  tomato  on  each  portion  may  be  used. 


42 
Peppers  with  Meat. 

From  Mrs.  J.  H.  Barnard. 

Chop  any  kind  of  cold  meat  you  may  have  on  hand, 
and  mix  with  equal  proportions  of  bread-crumbs.  Sea- 
son with  salt  and  small  amount  of  minced  onion.  Make 
a  brown  roux  of  butter  and  flour,  add  boiling  water  and 
some  strained  tomatoes.  With  this  sauce  mix  the 
chopped  meat  and  crumbs  to  a  moist  but  not  too  soft 
consistency.  Stuff  the  peppers  with  this  mixture,  stand 
upright  in  a  baking-pan  and  pour  around  them  a  cupful 
of  hot  water.  Bake  in  a  moderate  oven  about  20  min- 
utes, and  serve  as  entree  or  luncheon  dish,  using  the 
remainder  of  the  brown  tomato  sauce  with  them. 


French  Pie. 
From  Mrs.  C.  F.  Aked. 

Take  %  pound  of  beef,  %  pound  of  veal,  and  ^ 
pound  of  pork,  pepper  and  salt,  1  wineglassful  of  stock 
or  water,  1  sheet  of  French  gelatine  dissolved  in  the 
stock  or  water.  Pass  the  meat  through  a  mincing 
machine,  or  mince  it  with  a  knife,  put  it  into  a  fireproof 
dish,  add  pepper  and  salt  and  the  dissolved  gelatine; 
press  it  down,  then  lay  on  top  a  couple  of  bay  leaves 
and  some  slices  of  bacon.  Bake  4  hours  in  a  cool  oven ; 
when  half  cold,  cover  by  putting  on  top  a  plate  with  a 
weight  on  it;  remove  fat  and  bacon  from  top.  Beef 
only  can  be  used  if  desired,  but  the  veal  and  pork  are 
a  great  improvement. 


43 
Mayonnaise  of  Minced  Beef. 

From  Mrs.  C.  F.  Aked. 

Take  the  remains  of  a  cold  joint  of  beef,  chop  finely, 
or  if  not  very  tender  meat,  put  it  through  a  mincer, 
taking  care  not  to  allow  it  to  form  into  a  paste.  Sea- 
son highly  and  mix  very  lightly  with  mayonnaise  until 
fairly  moist  but  not  sloppy.  Now  pile  it  onto  the  dish 
in  which  it  will  be  served,  mask  it  with  very  thick 
mayonnaise  and  serve  garnished  with  rounds  of  toma- 
toes or  beetroot. 


Mousseline  de  Volaille  en  Chanfroix. 

From  Mrs.  C.  F.  Aked. 

Take  the  flesh  of  a  cold,  cooked  fowl  (roast  will  do, 
but  of  course  it  is  best  if  braised  for  this  purpose), 
and  of  the  bones,  which  should  be  well  broken  up,  make 
a  good  stock,  flavoring  it  with  the  usual  soup  vegetables 
and  herbs.  When  ready,  strain  this  off  and  to  three 
gills  add  */2  ounce  of  leaf  gelatine  dissolved ;  then  stir 
in  10  ounces  of  the  chicken,  previously  minced  and 
pounded  smooth  with  4  ounces  of  ham  fat,  seasoning  it 
all  with  salt,  mace,  and  white  pepper.  When  this  is 
nearly  cold,  stir  into  it  1  gill  of  stiffly  whipped  cream. 
Pack  it  in  a  plain  Charlotte  mould,  and  place  it  on  ice 
till  set,  then  turn  it  out  and  mask  carefully  with  a  white 
ehanfroix  sauce,  and  again  place  it  on  ice.  Serve  gar- 
nished with  sliced  cucumber  and  tomato,  seasoned 
lightly  with  a  French  salad  dressing. 


NOTES 


NOTES 


"Still  waiters  run  cheap." 


VEGETABLES 


Artichauts  Assaisonnes. 
From  Mrs.  C.  F.  Aked. 

Boil  artichokes  in  the  usual  way  until  tender.  Then 
have  ready  slices  of  toast,  well  buttered  and  cut  into 
squares  of  2%  inches  and  placed  in  the  oven  to  keep 
hot.  Trim  off  the  stalks  of  the  artichokes,  and  remove 
the  leaves  and  the  "chokes."  Place  each  artichoke  on 
a  piece  of  toast.  Then  as  rapidly  as  possible  scrape  with 
a  silver  spoon,  all  the  soft  part  at  the  roots  of  the 
leaves  into  a  plate.  Beat  this  small;  add  pepper  and 
salt  and  some  mixed  herbs,  with  a  tablespoonful  or 
two  of  fine  crumbs.  Put  a  small  piece  of  butter  in  an 
enameled  saucepan,  and  when  quite  hot  warm  up  the 
mixture,  and  fill  in  the  hollow  artichokes  with  it.  Serve 
as  hot  as  possible,  as  either  a  savoury  or  an  entree. 

Baked  Bananas  (Good  with  Meats). 
From  Mrs.  H.  L.  Dodge. 

Take  1  large  tablespoonful  of  butter,  2  tablespoonfuls 
of  sugar;  cream  them  together;  add  the  juice  of  a 
lemon;  peel  bananas;  put  them  in  a  baking-pan,  and 
baste  often  with  the  sugar,  butter,  and  lemon.  Bake 
for  about  20  minutes. 

Puree  of  Carrots. 

From  Mrs.  C.  F.  Aked. 

Take  1  pound  of  cleansed  carrots,  peeled  and  washed, 
put  them  into  cold  water  with  a  little  salt ;  bring  to  the 
boil,  strain  and  rinse  them  and  put  them  back  into  the 


48 

stewpan  with  enough  light  stock  to  cover;  add  a  little 
liquid  carmine  and  apricot  yellow,  and  a  dust  of  castor 
sugar ;  simmer  the  carrots  till  tender,  then  pound  them 
into  a  paste  with  3  plain  boiled  potatoes,  and  put  the 
puree  through  a  hair  sieve ;  add  a  pat  of  butter  and  a 
little  cream ;  stir  till  boiling ;  then  use. 


Stewed  Celery. 

From  Mrs.  C.  F.  Aked. 

Five  ounces  celery,  %  pint  new  milk,  %  ounce  of 
flour,  and  1  ounce  butter.  Cut  the  celery  into  pieces 
1  inch  in  length ;  place  'it  in  a  double  pan  with  as  much 
milk  as  will  cover  it;  boil  gently  till  tender,  drain  it, 
season  with  pepper  and  salt ;  thicken  with  the  flour  and 
butter;  boil  the  whole  a  few  minutes  and  serve  with 
toast.  Or  it  may  be  stewed  in  white  stock  and  cream 
added  at  the  last. 


Concombres  a  la  Bretonne. 

From  Mrs.  C.  F.  Aked. 

Boil  one  or  two  cucumbers  till  quite  tender,  drain, 
and  remove  all  the  green  rind,  cut  into  little  rounds 
about  an  inch  thick,  take  out  the  seeds  and  arrange 
neatly  on  a  hot  dish ;  fill  each  case  with  a  highly  sea- 
soned mince — of  game  preferably — put  into  the  oven 
for  a  few  minutes  to  get  thoroughly  hot,  and  pour 
round  the  dish  a  thick  brown  gravy  seasoned. with  tar- 
ragon vinegar.  Sprinkle  a  little  very  finely  chopped 
parsley  over  each  little  round  of  mince,  and  serve. 

N.  B. — This  dish  makes  a  very  attractive  looking 
entree  if  care  is  taken  to  have  the  cucumber  rings  of 
equal  size. 


Corn  au  Gratin. 
From  Mrs.  A.  R.  McMichael,  of  New  York. 

Take  4  ears  of  cold  boiled  corn,  1  tablespoonful  of 
butter,  1  of  flour,  ^  cupful  of  milk,  salt  and  pepper 
to  taste,  2  eggs.  Shave  the  corn  from  the  cobs.  Make 
a  sauce  of  the  butter,  milk,  and  flour,  add  the  seasoning 
and  the  eggs,  beaten  separately.  Mix  all  together  and 
put  it  into  a  pie  dish.  Scatter  grated  parmesan  thickly 
over  the  top  with  a  few  tiny  pieces  of  butter,  and  bake 
about  20  minutes. 

N.  B. — The  eggs  may  be  omitted. 


Stewed  Endive. 
From  Mrs.  C.  F.  Aked. 

After  the  endive  has  been  well  picked  and  washed 
(it  should  be  the  broad-leaf  kind),  it  must  be  slightly 
parboiled  in  4  different  waters,  to  destroy  the  bitter- 
ness peculiar  to  it;  then  boiled  in  salt  and  water  until 
done,  when  it  must  be  thrown  into  cold  water,  well 
squeezed,  and  chopped  as  fine  as  possible.  Then  put 
it  into  a  stewpan  upon  a  lump  of  butter;  let  it  dry, 
then  add  a  little  thickened  gravy,  salt,  and  pepper, 
and  2  lumps  of  sugar.  Let  it  stew  gently  for  a  quarter 
of  an  hour;  then  serve  it  under  sweetbreads,  or  any 
dressed  meat  that  you  like. 


Mushrooms  a  la  Russe. 
From  Mrs.  C.  F.  Aked. 

Clean  and  wash  the  mushrooms;  wipe  dry,  and  if  at 
all  large  cut  in  half.  Put  into  a  saucepan  a  lump  of 
butter  and  when  it  is  hot  add  to  it  mushrooms,  seasoned 


50 

with  salt  and  pepper.  Cover  the  pan  and  allow  the 
mushrooms  to  saute  very  slowly  until  tender,  shaking 
frequently.  Ten  minutes  before  serving  strain  the 
liquor  from  the  mushrooms  and  add  to  it  a  large  cup- 
ful of  thick,  rich,  white  sauce  and  half  a  cupful  of  sour 
cream.  Put  back  with  the  mushrooms,  add  a  pinch  of 
chopped  fennel.  Make  very  hot  and  serve  with  fried 
sippets  of  bread. 

Onions   (Glace). 

From  Mrs.  C.  F.  Aked. 

Peel  4  large  onions  and  put  them  into  a  stewpan 
with  a  little  salt,  %  pound  of  powdered  sugar  and  1 
quart  of  strong  broth.  Set  the  pan  in  the  oven  and. 
cook  slowly  from  6  to  8  hours.  The  broth  should  be 
reduced  to  a  glaze. 


Stuffed  Peppers. 

From  Miss  Frances  Jones. 

Cut  the  tops  from  the  peppers  and  remove  the  seeds ; 
chop  fine  some  cold  veal  or  chicken  (already  cooked) ; 
add  a  little  mace,  bread-crumbs,  butter,  salt  and  pepper, 
using  some  of  the  removed  seeds.  Mix  together  to  a 
paste;  then  stuff  the  pepper.  Replace  tops  which  are 
held  on  by  wooden  toothpicks.  Bake  in  oven,  basting 
once  in  a  while. 


Peppers  with  Creamed  Fish. 

From  Mrs.  J.  H.  Barnard. 

Parboil  the  peppers  10  minutes,  then  fill  with  creamed 
fish   of  any   kind,   seasoned  with   a   tablespoonful   of 


51 

parsley.     Then  sprinkle  with  a  layer  of  fine  crumbs, 
dot  with  butter  and  brown  lightly  in  a  quick  oven. 


Potatoes  and  Cheese. 
From  Mrs.  Walter  MacGavin. 

Cut  potatoes  in  thin  slices,  butter  a  dish,  put  one 
layer  of  potatoes,  a  layer  of  butter,  one  of  grated 
cheese ;  again  put  one  layer  of  potatoes  and  so  on  until 
dish  is  full.  See  that  the  last  layer  is  of  cheese.  Sea- 
son with  pepper  and  salt  and  bake  one  hour. 


Baked  Cream  Potatoes. 
From  Mrs.  H.  L.  Dodge. 

Cut  raw  potatoes  in  very  thin  slices  and  put  a  layer 
of  them  in  a  buttered  earthenware  dish  and  cover  the 
layer  with  pieces  of  butter  and  season  well  with  pepper 
and  salt.  Then  put  in  another  layer  and  season  in 
the  same  way,  proceeding  in  this  manner  until  dish  is 
full.  Over  all  pour  a  pint  of  cream  or  rich  milk  and 
set  in  oven  to  bake  for  half  an  hour. 

N.  B. — This  makes  a  very  nice  lunch  dish. 


Stuffed  Potatoes. 
From  Miss  Frances  Jones. 

Bake  potatoes  of  equal  size ;  when  done  and  still  hot, 
cut  the-  potatoes  in  two.  Scoop  out  the  inside,  work 
very  smooth,  and  to  each  4  good-sized  potatoes  allow 
2  tablespoonfuls  of  butter,  4  tablespoonfuls  of  cream, 
salt  and  pepper  to  taste.  Put  the  mixture  in  a  sauce- 


52 

pan,  stir  over  the  fire  until  hot,  and  if  not  soft  add  more 
cream  or  milk.  Remove  from  the  fire;  stir  in  1  egg 
beaten  light  without  separating.  Fill  the  shells  and 
brown  in  a  quick  oven.  One  tablespoonful  of  grated 
cheese  can  be  added  to  the  mixture  if  desired. 


Italian  Spaghetti. 

From  Miss  Eleanor  Warren. 

Ingredients :  Genoa  spaghetti,  Roman  cheese,  Naples 
salsine  (lOc  can),  canned  tomatoes,  garlic,  onions,  fresh 
pork,  parsley,  vinegar,  salt,  pepper,  and  lard,  veal 
cutlets  or  steak  from  the  round  (for  a  more  elaborate 
dish  a  chicken  is  sometimes  used). 

If  chicken  is  desired,  it  is  cut  up  as  if  for  frying 
and  put  in  the  pot  with  the  other  meat  and  fried 
brown.  Veal  is  the  most  commonly  used,  and  4  cutlets 
will  be  enough  for  eight  people. 

Method:  Cut  all  fat  from  the  meat  and  remove  the 
bones.  Slash  the  entire  surface  with  fine  cuts.  Cover 
thick  with  garlic  cut  fine;  over  this  sprinkle  parsley 
also  cut  fine.  Put  small,  thin  strips  of  fat  pork  over 
the  parsley  and  salt  and  pepper  it  well  and  cover  with 
grated  cheese  (not  too  much).  Roll  the  meat  in  small 
close  rolls  and  tie  well  with  string.  Heat  a  large  cup 
of  lard  in  a  deep  kettle  and  brown  an  onion  sliced. 
Strain  out  the  onion  and  put  in  the  meat.  If  chicken 
is  used  it  must  be  put  in  at  the  same  time.  Turn  the 
meat  over  often  and  fry  very  brown.  Pour  over  the 
meat  a  can  of  strained  tomatoes  (crushed  through  a 
colander),  a  can  of  salsine,  and  l1/^  cans  of  water 
poured  from  the  salsine  can.  Salt  and  pepper  well 
and  if  desired  add  a  very  small  piece  of  bay  leaf. 
Cover  and  stir  frequently.  When  the  meat  is  almost 


53 

done  put  over  the  fire  a  large  kettle  of  boiling  water 
salted  with  a  common  sized  tumbler  of  salt.  Break 
the  spaghetti  in  half  (if  it  is  the  long  Italian  paste) 
and  put  it  in  the  water  and  boil  for  25  or  30  minutes, 
or  until  tender.  Take  it  from  the  water,  strain  and 
put  a  part  on  a  large  platter;  mix  carefully  with  some 
of  the  sauce,  then  add  a  layer  of  grated  cheese  and 
so  on  until  all  is  used.  Serve  the  meat  cut  in  slices 
on  a  separate  platter. 


Spaghetti  a  la  Milanaise. 

From  Mrs.  C.  F.  Aked. 

Boil  i/2  pound  spaghetti  until  tender;  strain  and 
place  in  a  hot  dish.  Mix  with  it  a  tablespoonful  of 
tomato  conserve  and  a  tablespoonful  of  grated  par- 
mesan  cheese.  Toss  lightly  together  with  2  forks  until 
the  cheese  hangs  in  fine  strings  between  the  pieces  of 
spaghetti.  Serve  immediately. 


Puree  of  Spinach. 

From  Mrs.  C.  F.  Aked. 

Take  2  pounds  of  fresh  spinach,  pick  the  stalks  off 
and  wash  it  well,  then  put  it  in  a  saucepan  and  cover 
with  cold  water  and  add  a  pinch  of  salt  and  a  tiny  bit 
of  soda;  bring  to  the  boil  quickly,  keeping  it  well 
pressed  down  with  a  spoon,  and  when  it  boils  strain 
into  a  colander  or  sieve ;  rinse  with  cold  water,  then 
press  or  rub  through  a  coarse  wire  sieve,  and  put  it  in 
a  stewpan  with  2  ounces  butter,  a  pinch  of  salt,  pepper, 
and  sugar,  and  a  tablespoonful  of  sifted  flour;  mix 
well  together,  add  2  tablespoonfuls  of  cream  or  good 
gravy ;  stir  till  it  boils,  then  use. 


54 

Baked  Tomato  and  Egg  Plant. 
From  Mrs.  S.  D.  Mayer. 

Take  a  deep  earthenware  dish  and  pour  into  it  a 
cup  of  cream ;  cut  several  slices  of  egg  plant  very  thin, 
salt  well  and  line  the  dish  with  them ;  slice  2  large  to- 
matoes and  place  a  layer  of  these  on  the  egg  plant, 
next  a  layer  of  the  finest  quality  of  macaroni  (cooked) ; 
sprinkle  with  grated  cheese.  Salt  and  pepper  to  taste 
while  forming  the  layers.  Cover  this  with  another 
layer  of  tomatoes,  and  a  top  layer  of  egg  plant.  Bake 
slowly  1  hour  and  20  minutes.  Serve  in  the  dish  in 
which  it  is  baked. 


Macaroni  with  Tomato  Sauce. 
From  Mrs.  J.  H.  Barnard. 

Divide  %  pound  macaroni  into  4-inch  pieces,  add  1 
can  tomatoes,  cook  until  tender,  add  1  clove  of  garlic, 
1  large  lump  of  butter,  salt  and  pepper  or  paprika  to 
taste.  When  done,  put  on  platter,  sprinkle  with  grated 
parmesan  cheese  and  serve  hot. 

Tomatoes  Stuffed  with  Mushrooms. 

From  Mrs.  C.  F.  Aked. 

Cut  the  tops  from  8  tomatoes,  and  remove  the  seeds 
and  soft  parts;  then  allow  some  of  the  juice  to  drain 
off  and  sprinkle  the  inside  with  salt  and  pepper.  Make 
a  filling  by  chopping  up  fine  a  ^  pound  of  mushrooms ; 
season  them  with  salt,  pepper,  and  a  very  little  onion 
juice,  and  mix  in  the  tomato  juice.  Cook  slowly  in  a 
little  butter,  stirring  the  mixture,  until  the  mushrooms 
are  soft.  Then  fill  the  tomatoes  ^  cover  the  tops  with 


55 


grated  bread-crumbs,  put  them  on  a  buttered  pan  in 
the  oven,  and  cook  until  the  crumbs  are  slightly 
browned. 


Wilted  Lettuce. 

From  Mrs.  Franklin  A.  Zane. 

Tear  lettuce  in  strips  crosswise  and  place  in  a  hot, 
covered  dish.  Pour  over  the  following  sauce  while 
boiling  and  let  it  stand  for  3  or  4  minutes  before 
serving:  4  strips  of  bacon  cut  into  %  inch  pieces,  1 
slice  of  onion,  2  tablespoonfuls  of  sugar,  2  tablespoon- 
fuls  of  vinegar,  1  tablespoonful  of  water.  Fry  bacon 
and  onion  until  crisp;  add  sugar  dissolved  in  liquids; 
cook  until  it  boils. 


i 


It  is  better  to  have  looked  and  learned  than   never 
to  have  learned  at  all." 


NOTES 


Preserves  and  Pickles 


Lemon  Conserve. 

From  Mrs.  C.  F.  Aked. 

One-quarter  pound  of  fresh  butter,  1  pound  of  pow- 
dered white  sugar,  6  eggs,  3  large  lemons.  Put  the 
butter  in  a  stewpan  and  when  dissolved  add  the  sugar, 
the  yolks  of  6  eggs  and  whites  of  4,  well  beaten,  also 
the  grated  rind  and  juice  of  the  lemons.  Stir  the  whole 
mixture  over  the  fire  until  it  is  as  thick  as  a  good 
cream.  Pot  and  tie  down  as  for  ordinary  preserve,  and 
the  conserve  will  keep  good  for  several  months.  When 
used  for  cheesecakes  add  a  sponge  cake  made  into 
crumbs. 

Apricot  Marmalade. 

From  Mrs.  J.  J.  Miller. 

Remove  the  stones  from  10  pounds  of  very  ripe 
apricots.  Cook  with  1  pint  of  water  until  soft  enough 
to  put  through  a  colander.  Add  5  pounds  of  sugar 
and  cook  y%  or  %  of  an  hour;  10  minutes  before  re- 
moving from  fire,  stir  in  a  bowl  of  chopped,  blanched 
almonds. 

Apricot  Marmalade. 

From  Mrs.  J.  B.  Woolsey. 

Five  pounds  fruit  pitted  and  cut  up,  3^/2  pounds  fine 
sugar,  y2  pound  blanched  almonds  chopped  very  fine. 
Put  alternate  layers  of  fruit  and  sugar  in  a  kettle  and 
let  stand  over  night;  cook  carefully,  stirring  an  hour 
or  more  (until  the  marmalade  sputters)  ;  add  the  nuts, 
cook  10  minutes,  stirring  constantly. 


58 

Apricot  Marmalade. 
From  Mrs.  Aylett  R.  Cotton. 

Twenty  pounds  apricots,  2  cans  pineapple,  or  equal 
amount  fresh.  Put  apricots  on  and  chop  pineapple,  and 
boil  each  in  separate  vessels  40  minutes,  add  sugar 
pound  for  pound  or  use  a  little  less ;  boil  until  rich,  and 
mix  together  and  can. 

Orange  Marmalade. 

From  Mrs.  Aylett  R.  Cotton. 

Six  oranges,  3  lemons,  16  cups  water.  Let  stand  24 
hours,  and  boil  1  hour.  Remove  from  fire,  and  stand 
another  24  hours.  Slice  very  thin,  and  see  that  the 
oranges  are  thin  skinned.  Add  20  cups  sugar  and  boil 
until  it  jellies,  that  is,  until  it  falls  from  the  spoon  in 
drops. 

Orange  Marmalade. 
From  Mrs.  John  C.  Coleman. 

Two  oranges,  sliced  thin;  1  lemon,  sliced  thin;  1 
grape  fruit  skin,  sliced  thin.  Let  this  stand  over  night 
covered  with  cold  water.  Next  day  cook  it  till  tender, 
then  add  sugar,  equal  part,  and  cook  until  it  is  about 
as  thick  as  jelly. 

Apricot  and  Pineapple  Jam. 
From  Mrs.  S.  H.  Boardman. 

To  15  pounds  apricots  put  one  large  pineapple.  Stone 
and  peel  apricots  and  cut  in  quarters;  pineapple  the 
same.  Let  it  stand  all  night.  Measure  next  morning 


59 


and  put  %  of  a  pound  of  sugar  to  every  pound  of 
fruit.    Cook  %  to  1  hour. 


Cranberry  Jelly. 
From  Mrs.  John  C.  Coleman. 

To  1  quart  of  cranberries  add  1  pint  of  cold  water; 
cover  the  saucepan,  and  cook  until  the  berries  burst, 
which  takes  but  a  few  minutes;  then  add  1  pint  of 
white  granulated  sugar,  leave  cover  of  stewpan  off, 
and  cook  slowly  half  an  hour;  strain,  and  put  into 
moulds  that  first  have  been  dipped  in  cold  water. 


Grape  Jam. 
From  Mrs.  C.  F.  Aked. 

The  grapes  must  not  be  quite  ripe,  and  they  must  be 
most  carefully  picked  over,  all  unsound  ones  being 
taken  out.  Wash  gently.  Put  the  fruit  into  an  enam- 
eled pan,  allowing  %  pound  of  sugar  to  1  pound  of 
fruit.  Use  no  water.  Boil  rather  quickly  for  %  of  an 
hour,  stirring  constantly.  Pour,  when  cool,  into  jars 
and  seal. 


Fresh  Prune  Jam. 
From  Mrs.  H.  C.  Botsford. 

Wash  the  prunes,  put  in  the  preserving  kettle,  cover 
with  water,  boil  till  tender,  remove  pits  and  skins,  then 
measure  with  equal  amount  of  sugar,  cook  until  con- 
sistency of  jam;  add  1  cup  of  chopped  walnuts  to  3 
cups  of  fruit.  Boil  well ;  flavor  with  vanilla. 


60 

Raspberry  Jam. 

From  Mrs.  John  C.  Coleman. 

To  3  pounds  of  raspberries  add  one  pound  of  cur- 
rants (the  juice  of  them  preferred)  ;  put  %  of  a  pound 
of  sugar  to  1  pound  of  fruit.  Let  this  stand  a  little 
while  to  extract  the  juice  from  the  berries.  Stir  well 
to  break  the  fruit  while  cooking,  and  when  tender 
mash  them  and  boil  to  a  proper  consistency  %  of  an 
hour. 

Spiced  Black  Cherries. 

From  Miss  Danforth. 

Five  pounds  of  black  cherries,  2  pounds  of  white 
sugar,  scant  pint  of  vinegar,  heaping  wineglassful  of 
cinnamon  and  cloves — put  in  bag  and  boil  in  with 
cherries — skim,  and  boil  until  clear  and  tender.  Then 
put  in  jars. 

Spiced  Cherries. 

From  Mrs.  Monroe  Salisbury. 

Make  a  syrup  of  4%  pounds  of  sugar  and  1  pint 
of  water.  Let  it  boil  for  about  10  minutes,  then  put 
in  6  pounds  of  stoned  cherries  (Royal  Anne  cherries 
preferable).  Let  boil  for  about  %  an  hour  and  skim 
off  scum.  While  making  the  syrup  have  1  quart  of 
cider  vinegar  in  a  saucepan  on  the  back  of  the  stove 
with  10  cents'  worth  each  of  whole  allspice,  whole 
cloves  and  stick  cinnamon  (the  spices  being  tied  up 
in  about  8  little  cheesecloth  bags).  Let  the  vinegar 
and  spices  remain  on  the  back  of  the  stove  (while  the 
cherries  are  cooking),  getting  thoroughly  heated  but 
never  boiling,  then  squeeze  the  bags  and  put  the  vine- 
gar into  the  cherries.  Mix  thoroughly  and  take  ifc 
right  off  the  stove  and  put  it  into  jars. 


61 

Currant  Jelly. 
From  Mrs.  Monroe  Salisbury. 

Pick  leaves  off  a  large  boxful  of  cherry  currants  and 
wash  them,  putting  them  into  a  colander  to  drain. 
Put  them,  with  a  few  tablespoonfuls  of  water,  into  a 
kettle  and  let  it  come  to  boiling  point.  Put  in  cheese- 
cloth bag  and  let  them  drip.  Put  juice  on  stove  and 
get  it  thoroughly  hot,  then  add  sugar — 1  pound  sugar 
to  every  pint  of  juice.  Let  boil  for  3  minutes,  stirring 
constantly.  Remove  scum  and  put  in  glasses. 


Spiced  Currants. 
From  Mrs.  I.  H.  Morse. 

Five  pounds  currants  when  picked,  5  pounds  brown 
sugar,  1  pint  vinegar,  1  tablespoonful  of  cloves,  1  table- 
spoonful  of  mace,  1  tablespoonful  of  cinnamon,  1  table- 
spoonful  of  allspice.  Put  all  together  except  the  cur- 
rants and  let  it  boil,  then  add  the  currants  and  simmer 
45  minutes. 


Spiced  Figs. 
From  Mrs.  R.  A.  Gould. 

Seven  pounds  of  figs,  4  pounds  of  sugar,  1  pint  of 
best  cider  vinegar,  whole  cloves  and  stick  cinnamon 
tied  in  bags — stick  one  clove  in  each  fig.  Boil  until 
figs  are  easily  pricked  with  a  fork;  take  figs  out  and 
put  them  into  jars.  Boil  the  syrup  down  until  it 
becomes  quite  thick — several  hours,  perhaps.  Pour  the 
hot  syrup  over  the  figs.  It  is  not  necessary  to  seal  the 
jars  while  the  syrup  is  hot. 


62 
Spiced  Figs. 

From  Mrs.  C.  0.  G.  Miller. 

One  box  fresh  figs.  Prepare  the  following  for  each 
pound  of  figs:  1  pint  vinegar,  1  teaspoonful  ground 
cloves,  1  teaspoonful  cinnamon,  whole  cloves,  stick 
cinnamon.  Add  the  sugar  to  the  vinegar,  boil  up  and 
skim,  then  add  ground  cloves  and  cinnamon;  put  in 
figs,  a  few  at  a  time,  and  cook  until  tender.  Fill  the 
jars  two-thirds  full.  After  all  the  fruit  is  cooked  put 
a  tablespoonful  of  whole  cloves  and  a  tablespoonful 
of  stick  cinnamon  to  every  quart  of  vinegar.  Boil 
well  and  fill  the  jars  at  once.  Peaches  and  stoned 
cherries  may  be  prepared  the  same  way. 


Spiced  Peaches  or  Pears. 

From  Mrs.  William  Hazlett. 

One  pound  fruit,  %  pound  sugar,  1  gill  vinegar, 
unground  spices  to  taste.  Boil  all  together  until  fruit 
is  tender.  Seal  in  air-tight  jars. 


Sweet  Pickled  Peaches. 

From  Mrs.  I.  H.  Morse. 

Seven  pounds  peaches,  3  pounds  brown  sugar,  1  quart 
vinegar.  Peel  the  peaches,  stick  with  three  or  four 
whole  cloves.  Fill  a  little  bag  with  whole  spices,  put 
it  in  with  the  sugar  and  vinegar  and  let  it  come  to  a 
boil;  pour  the  boiling  mixture  over  the  peaches.  Re- 
peat nine  mornings. 


63 

Pickled  Fresh  Pigs. 

From  Mrs.  I.  H.  Morse. 

To  every  three  pounds  of  white  figs  take  one  pound 
of  brown  sugar  and  one  pint  of  vinegar.  Take  a  small 
bag  and  put  in  some  whole  cloves  and  stick  cinnamon ; 
put  this  in  with  the  sugar  and  vinegar  and  let  it  boil. 
If  the  vinegar  is  very  strong  add  a  little  water.  Put 
the  figs  in  a  jar  and  pour  the  boiling  mixture  over 
them,  bag  and  all,  and  cover  tight.  Boil  up  the  mix- 
ture six  mornings  and  pour  over  the  figs  while  hot. 
They  are  then  ready  for  bottling. 


Pickled  Figs. 
From  Mrs.  H.  L.  Dodge. 

To  7  pounds  of  figs  use  4  pounds  of  sugar,  1%  ounces 
of  stick  cinnamon,  1  generous  pint  of  vinegar.  Stick 
3  or  4  cloves  into  each  fig,  according  to  size  of  fig. 
Put  a  layer  into  the  preserving  pan,  scatter  a  portion 
of  the  stick  cinnamon,  broken  up.  over  the  figs,  then 
a  portion  of  the  sugar,  another  layer  of  figs,  cinnamon 
and  sugar.  Pour  over  them  the  vinegar.  Let  them 
simmer  a  while  on  the  range  until  the  sugar  is  fully 
dissolved,  and  a  little  longer;  then  boil  them  a  short 
time.  Put  them  hot  into  jars  and  seal  them. 

Pickled  Peaches. 

From  Mrs.  J.  Nash. 

Ten  pounds  fruit,  pared;  4^  pounds  sugar,  1  quart 
vinegar;  mace,  cinnamon,  cloves  to  taste.  Lay  the 
peaches  in  the  sugar  for  an  hour ;  drain  off  every  drop 
of  syrup  and  put  over  the  fire  with  a  cup  of  water. 


64 

Boil  until  the  scum  ceases  to  rise;  skim;  put  in  the 
fruit  and  boil  5  minutes.  Take  out  the  peaches  with 
a  perforated  skimmer  and  spread  them  upon  plates  to 
cool.  Add  the  vinegar  and  spices  to  the  syrup;  boil 
15  minutes  longer  and  pour  over  the  fruit  in  glass  jars ; 
seal  while  hot. 


Chow-Chow  Pickle. 
From  Mrs.  C.  S.  Fee. 

One  peck  green  tomatoes,  5  onions,  3  heads  of  cab- 
bage, 1  dozen  green  peppers.  Chop  separately,  mix, 
salt  well  and  drain  over  night.  Put  in  a  porcelain- 
lined  kettle  the  following:  1  pound  brown  sugar,  l/o 
teacupful  of  grated  horse-radish,  1  teaspoonful  of 
ground  black  pepper,  1  teaspoonful  of  ground  mustard, 
1  tablespoonful  of  white  mustard  seed,  1  tablespoonful 
of  celery  seed.  Cover  with  vinegar,  and  when  it  comes 
to  a  boil  add  the  chopped  vegetables  and  let  boil  for 
two  or  three  minutes. 


Chow-Chow. 
From  Mrs.  I.  H.  Morse. 

One  peck  green  tomatoes,  8  green  peppers,  8  small 
onions,  1  teacupful  horse-radish,  1  oz.  whole  cloves,  1 
teaspoonful  allspice,  1  teaspoonful  cinnamon,  1  nut- 
meg. Chop  the  tomatoes  fine,  put  over  them  a  tea- 
cupful  of  salt  and  let  them  stand  over  night.  Pour 
off  the  water,  add  the  other  ingredients  chopped  fine. 
Scald  1  pint  of  sugar  in  2  quarts  of  vinegar,  put  in 
the  pickles  to  simmer,  add  1  pint  white  mustard  seed. 


65 

English  Chow-Chow. 
From  Mrs.  I.  H.  Morse. 

One  quart  large  cucumbers,  1  quart  small  cucumbers, 
1  quart  string  beans,  1  quart  onions,  6  green  peppers 
with  seeds  out,  1  large  cauliflower.  Cut  all  up  and  put 
in  salted  water  24  hours,  then  drain  off  water  and 
bring  to  boiling  heat.  Put  in  all  the  vegetables  and 
let  it  just  come  to  a  boil.  Drain  off  salt  water  and 
have  dressing  ready,  which  you  turn  over,  stirring  as 
little  as  possible  so  as  not  to  break  the  cauliflower. 

Dressing :  6  tablespoonfuls  dry  mustard,  1  tablespoon- 
ful  dry  tumeric,  l1/^  cups  of  sugar,  1  cup  of  flour,  2 
quarts  vinegar.  Mix  sugar,  flour,  mustard  and  tumeric, 
and  wet  with  vinegar.  As  soon  as  vinegar  is  boiling 
add  the  mixture,  pouring  in  slowly  and  stirring  con- 
stantly until  it  thickens. 


Piccalili. 

From  Mrs.  Aylett  R.  Cotton. 

One  head  cabbage,  1  box  green  tomatoes,  1  cook- 
spoon  salt.  Chop  fine  and  let  stand  over  night.  Drain. 
In  morning  to  1  quart  vinegar  add  two  chopped  onions, 
5  cents'  worth  of  mustard  seed,  1  tablespoonful  celery 
seed,  1  red  pepper  (chopped),  2  tablespoonfuls  sugar. 
Boil  until  tender,  then  bottle. 

Sliced  Green  Tomatoes. 
From  Mrs.  Aylett  R.  Cotton. 

Slice  1  box  tomatoes  over  night  and  add  2  cooking- 
spoons  salt.  Next  morning  drain,  and  if  too  salt  wash 
in  cold  water.  Next  morning  take  1  pint  vinegar  and 


66 

1  quart  water,  boil  and  put  the  tomatoes  in  and  sim- 
mer (not  boil,  as  that  makes  them  tough)  15  minutes. 
Place  in  a  sieve  to  drain.  Throw  this  vinegar  away. 
Then  to  1  quart  vinegar  add  3  pounds  brown  sugar,  2 
sticks  cinnamon  and  1  tablespoon  whole  cloves.  Boil; 
then  put  tomatoes  back  and  simmer,  and  then  can. 

Bengal  Chutney. 

From  Mrs.  W.  Grummit,  of  England. 

One  pound  coarse  sugar,  y2  pound  salt,  4  ounces 
onions,  3  ounces  ground  ginger,  6  ounces  mustard 
seeds,  1  pound  raisins  stoned  and  chopped  fine,  % 
ounce  cayenne,  2  ounces  garlic,  3  pounds  apples,  *4 
pound  tamarinds,  2%  pints  vinegar.  The  garlic  and 
onions  to  be  sliced,  the  apples  pared  and  cored  and 
put  into  a  saucepan  with  vinegar  and  mustard  seeds. 
Boil  until  soft,  then  mash  them;  when  cold  put  in  the 
other  ingredients  and  mix  well  together. 

Chili  Sauce. 

From  Mrs.  Aylett  B.  Cotton. 

(My  mother  used  this). 

Thirty  ripe  tomatoes,  3  tablespoons  salt,  4  onions,  6 
green  peppers,  8  tablespoons  brown  sugar,  6  teacups 
vinegar.  Boil  1  hour  and  bottle. 

Chili  Sauce. 

From  Mrs.  Franklin  A.  Zane. 

Two  gallons  sliced  tomatoes  (peeled),  2  pints  cider 
vinegar,  36  onions  chopped  very  fine,  60  chili  peppers 
chopped  very  fine,  10  ounces  white  mustard  seed,  4 
ounces  allspice  (ground),  2  ounces  cloves  (ground),  10 
cups  of  white  sugar,  1  cup  salt.  Let  simmer  for  3  hours, 
stirring  most  of  the  time. 


NOTES 


"Art  mate  tarar." 


S  A  U  C  E  S 

Brown  Sauce. 

From  Mrs.  John  C.  Coleman. 

Mix  1/2  teacupful  of  brown  sugar  with  1/2  the  quan- 
tity of  butter;  add  1  pint  of  hot  water  and  a  little 
vinegar  with  such  flavoring  as  may  be  desired.  Use 
1  tablespoonful  of  flour,  moistened  with  milk,  as  a 
thickening,  and  boil.  Should  not  be  served  hot. 

Hollandaise  Sauce. 

From  Mrs.  Walter  MacGavin. 

Take  3  yolks  of  eggs  and  place  saucepan  on  slow 
fire.  Add  butter  gradually  (cut  in  small  pieces)  ;  stir 
all  the  time.  As  the  butter  melts  and  the  sauce  becomes 
thicker,  add  butter  until  there  is  sufficient  for  the 
number  of  people.  Take  off  fire  and  place  saucepan  in 
a  larger  pan  of  hot  water.  At  the  last  moment  add  the 
juice  of  1%  limes. 

Hollandaise  Sauce. 

From  Mrs.  Monroe  Salisbury. 

Three  tablespoonfuls  vinegar  or  lemon  juice.  Let 
boil  until  but  1  tablespoonful  remains,  then  add  3 
tablespoonfuls  cold  water.  Allow  to  cool  somewhat, 
then  add  the  yolks  of  3  eggs,  one  at  a  time,  stirring 
vigorously.  Put  in  double  boiler  and  let  warm  slowly 
(never  allow  it  to  boil),  adding  3  tablespoonfuls  butter 
gradually.  Stir  constantly.  Season  with  salt  and  pep- 
per to  taste.  Serve  either  hot  or  cold.  Add  a  little 
cold  water  if  the  sauce  gets  too  thick. 


70 

Cucumber  Sauce — For  Fish. 

From  Mrs.  C.  F.  Aked. 

Whip  *4  cup  of  thick  cream  until  stiff,  then  add 
gradually  1  cup  of  grated  cucumber,  1  teaspoonful  of 
onion  juice,  %  teaspoonful  of  salt,  a  dash  of  pepper, 
and  2  tablespoonfuls  of  lemon  juice.  Serve  in  cucum- 
ber or  lemon  cups,  on  the  same  dish  with  the  shad  roe. 

Lemon  Sauce — For  Fish. 

From  Mrs.  C.  F.  Aked. 

Take  1  ounce  of  butter,  %  ounce  of  flour,  *4  pint  of 
water,  2  yolks  of  eggs,  juice  of  %  a  lemon,  a  pinch  of 
cayenne.  Melt  the  butter,  stir  in  (off  the  fire)  the 
butter,  rub  smooth,  then  add  the  water  and  stir  until 
it  boils  up.  Take  off,  stir  in  very  gradually  the  yolks 
of  the  eggs  and  the  lemon  juice,  season  with  cayenne. 
Cook  for  a  few  minutes  longer,  being  careful  not  to  let 
boil.  Serve  immediately. 

N.  B. — This  sauce  is  improved  by  the  substitution 
of  white  fish  stock,  or  the  liquor  from  oysters  in  place 
of  water. 

Shrimp  Sauce. 

From  Miss  Danforth. 

Make  a  butter  sauce,  add  to  it  2  tablespoonfuls  of 
essence  of  anchovy,  and  %  pint  of  picked  shrimps. 
Stir  well,  and  it  is  ready  to  serve. 

Chocolate  Sauce — Hot. 

From  Mrs.  C.  F.  Aked. 

Mix  in  a  small  saucepan  1  cupful  of  sugar,  1^ 
ounces  of  grated  chocolate  and  4  tablespoonfuls  of 


71 

boiling  water.  Stir  this  over  a  hot  fire  until  the 
mixture  is  smooth  and  glossy;  then  gradually  beat  in 
1  cupful  of  hot  milk.  Boil  for  5  minutes.  Add  1  tea- 
spoonful  of  vanilla  extract,  and  serve  hot. 


Maple  Syrup  and  Nut  Sauce. 

From  Mrs.  L.  C.  Van  Arsdale,  of  New  York. 

Take  2  cups  maple  syrup,  put  on  stove  to  boil;  boil 
from  4  to  5  minutes,  stirring  occasionally,  until  it 
begins  to  thicken  a  little  on  the  edges  of  the  spoon. 
Take  from  the  fire  and  beat  a  little,  just  until  it 
thickens,  then  stir  in  a  scant  cupful  of  chopped  Eng- 
lish walnuts  and  set  aside  to  cool. 

N.  B. — If  this  is  beaten  a  little  too  long  it  will  sugar 
and  become  hard,  but  this  may  be  remedied  by  heating 
a  little  more  syrup  and  mixing  it  in  with  the  rest. 


NOTES 


NOTES 


"feat  mt,  teat  *n*r." 


SALADS 


Artichoke   Salad. 

From  Mrs.  C.  F.  Aked. 

Marinate  cooked  artichoke  bottoms  in  French  dress- 
ing, drain,  and  cover  with  peas  and  dice  of  carrots 
and  celery  mixed  with  mayonnaise.  Serve  on  lettuce.. 

Stuffed  Beet  Salad. 

From  Mrs.  E.  V.  Frick. 

Boil  till  tender  large,  sweet  beets.  When  cold,  scoop 
out  centers,  leaving  only  shell,  and  cut  centers  into 
cubes.  Mix  these  beet  cubes  with  carrots  (cut  in  cubes) 
and  green  peas,  which  have  been  boiled  with  salt  and 
allowed  to  cool.  Mix  beets,  carrots  and  peas  with  oil 
mayonnaise,  and  put  back  into  beet  shells.  Cover  top 
with  mayonnaise  and  garnish  with  parsley. 

California  Salad. 

From  Miss  Janet  Coleman. 

Cut  a  grapefruit  and  2  oranges  in  sections,  free  from 
seeds  and  pith.  Skin  and  seed  a  cup  of  white  grapes. 
Mix  these  together,  adding  y2  cupful  of  chopped  pecan 
nuts.  Arrange  on  a  bed  of  lettuce  leaves  and  pour  over 
the  following  dressing :  Mix  4  tablespoonfuls  of  grape- 
fruit juice,  1  tablespoonful  of  vinegar,  salt  and  pep- 
per, and  1  tablespoonful  of  grated  Roquefort  cheese. 
This  dressing  should  be  made  some  time  before  it  is 
used,  to  allow  the  cheese  to  mix  and  soften. 


76 

Chestnut  Salad. 
From  Mrs.  C.  F.  Aked. 

Boil  1  quart  of  fresh  chestnuts  in  2  quarts  of  water 
until  tender,  about  an  hour.  Five  minutes  before  they 
are  done  add  a  handful  of  salt.  Peel  and  skin  and 
throw  into  cold  water.  Dry  thoroughly  and  serve  on 
lettuce  with  an  equal  quantity  of  chopped  celery.  Cover 
with  salad  dressing. 


Iced  Cheese  Cream. 
From  Mrs.  C.  F.  Aked. 

Make  a  good  savory  custard  flavored  with  grated 
parmesan  cheese  and  salt,  but  no  pepper.  Stir  into 
this  enough  gelatine  to  enable  it  to  set,  pour  the  mix- 
ture into  a  mould,  and  set  it  into  an  ice  safe.  When 
required,  turn  the  cream  out  of  the  mould,  sprinkle  the 
top  with  some  red  pepper,  garnish  with  water-cress, 
olives,  and  beetroot,  and  serve  with  plain  cheese  bis- 
cuits. 


Fruit  Salad. 
From  Mrs.  H.  C.  Botsford. 

Two  oranges,  2  apples,  1  stalk  of  celery  (chopped 
fine),  2  bananas,  some  pineapple,  %  cupful  of  walnuts 
(chopped  fine),  1  cupful  of  white  grapes  seeded  and 
cut  in  two.  Cut  bananas  long  way  twice  and  slice ;  cut 
the  rest  of  fruit  fine  and  place  on  fresh  lettuce  leaves. 
Sprinkle  nuts  on  the  top  after  the  dressing  has  been 
added.  Dressing :  2  eggs,  2  level  teaspoonfuls  of  mus- 
tard, 8  tablespoonfuls  of  mild  vinegar,  small  %  cup 


77 

of  sugar,  pinch  of  salt  and  pepper,  butter  size  of  wal- 
nut. Beat  up  the  eggs ;  mix  mustard  with  a  teaspoon- 
f ul  of  the  vinegar ;  add  to  the  eggs.  Put  all  together  in 
double  boiler  and  boil  till  creamy;  when  cold  put  on 
each  plate  of  salad.  Sufficient  for  twelve  plates. 


Golden  Ball  Salad. 
From  Mrs.  C.  H.  Woolsey. 

Make  a  tomato  jelly  as  follows:  Put  a  quart  of 
canned  tomatoes  into  a  saucepan  and  add  2  cloves,  2 
sprigs  of  parsley,  2  stalks  of  celery,  2  bay  leaves,  a 
small  onion  sliced,  a  blade  of  mace,  a  dash  of  red  pep- 
per, 2  teaspoonfuls  of  granulated  sugar,  and  salt  to 
taste.  Simmer  15  minutes  and  strain  through  a  fine 
sieve,  rubbing  through  all  that  will  come.  Pour  the 
hot  liquid  on  to  ^  box  of  gelatine,  which  has  been 
softening  %  an  hour  in  %  cupful  of  cold  water,  and 
stir  until  thoroughly  dissolved.  Add  the  strained  juice 
of  !/2  a  lemon,  a  dessertspoonful  of  tarragon  vinegar 
and  a  little  red  coloring  of  some  harmless  kind.  Pour 
into  small  individual  moulds  and  set  away  to  stiffen 
and  chill.  For  the  moulds  little  glass  tumblers  of  a 
pretty  shape  are  recommended.  Hard  boil  %  dozen 
eggs  and  mash  the  yolks  fine  with  a  fresh  American 
cheese ;  add  salt  and  paprika  to  taste.  Mould  into  little 
balls  2/3  the  size  of  the  egg  yolks.  Chop  the  whites 
of  the  eggs  very  fine.  At  serving  time  unmould  the 
little  glasses  of  jelly,  and  set  each  in  the  center  of 
lettuce  leaves  closely  arranged.  Sprinkle  the  lettuce 
thickly  with  the  chopped  whites  and  set  4  or  5  of 
the  little  golden  balls  round  the  base  of  the  jelly. 
Between  put  mayonnaise  dressing,  flavored  with  tar- 
ragon vinegar. 


78 

Orange  and  Lettuce  Salad. 

From  Mrs.  John  C.  Coleman. 

Select  tart,  juicy  oranges,  peel  and  slice,  removing 
the  seeds.  Line  the  bowl  with  lettuce  leaves,  arrange 
the  oranges  on  them  (using  6  oranges),  dress  with  a 
French  dressing,  using  lemon  juice  in  place  of  vinegar. 

Pineapple  Salad. 
From  Mrs.  C.  F.  Aked. 

Mix  shredded  pineapple  and  celery  with  mayonnaise, 
made  without  mustard  and  whitened  with  whipped 
cream.  Serve  in  the  pineapple  shell  cut  in  half  length- 
ways. Sprinkle  with  chopped  pimento.  Care  must  be 
taken  not  to  allow  the  juice  of  the  pineapple  to  thin 
the  mayonnaise.  It  ought  not  to  be  mixed  until  close 
on  the  time  for  serving. 

Sweetbread  Salad. 

From  Mrs.  John  C.  Coleman. 

Cut  some  cold  boiled  sweetbread  into  small  dice, 
place  them  in  a  salad  bowl  and  add  a  small  quantity  of 
celery  cut  into  pieces.  Place  in  the  refrigerator  until 
ready  to  serve,  pour  over  boiled  salad  dressing;  gar- 
nish with  heart  of  lettuce. 

Plum  Salad. 

From  Mrs.  C.  F.  Aked. 

Take  large  dark  plums  of  equal  size,  carefully 
make  an  incision  down  one  side  and  remove  the  stone. 
Fill  the  space  with  thick  mayonnaise,  made  without 
mustard  and  whitened  with  whipped  cream.  Lay  a 
bed  of  lettuce  on  a  large  oval  glass  or  silver  dish, 
sprinkle  with  French  dressing,  and  place  the  prepared 
plums  in  a  straight  line  down  the  length  of  the  dish. 


79 
Waldorf  Salad. 

From  Mrs.  C.  F.  Aked. 

Mix  2  cupfuls  of  finely  cut  celery  with  2  moderate 
sized  sour  apples  cut  into  dice  and  half  a  small  cupful 
of  English  walnuts.  Sprinkle  with  salt  and  paprika. 
Mix  with  stiff  mayonnaise,  flavored  with  tarragon 
vinegar,  and  serve  on  lettuce. 

Walnut  Salad. 
From  Mrs.  John  C.  Coleman. 

Make  a  nest  of  lettuce  leaves  on  a  salad  dish,  arrange 
on  it  several  pieces  of  orange  (first  cut  into  slices  and 
then  into  quarters),  and  a  few  halves  of  English  wal- 
nuts. Place  on  each  a  thin  layer  of  mayonnaise  dress- 
ing and  serve. 

Cucumber  Mayonnaise. 
From  Mrs.  C.  F.  Aked. 

Put  the  beaten  yolk  of  an  egg  in  a  bowl  with  a  very 
little  salt,  pepper  and  cayenne,  and  a  teaspoonful  of 
lemon  juice;  mix  these  to  a  cream  and  then  add  salad 
oil,  a  few  drops  at  a  time  and  well  stir  till  thick. 
Grate  a  freshly  peeled  cucumber  until  there  is  about  3 
tablespoonfuls  of  it,  and  beat  this  into  the  mayonnaise. 
Serve  with  any  fried  or  broiled  fish.  Do  not  add  the 
cucumber  too  long  before  serving  . 

Salad  Dressing  for  Cold  Asparagus. 
From  Mrs.  C.  F.  Aked. 

Put  1  ounce  of  butter  into  a  saucer  and  let  it  stand 
in  a  warm  place  until  it  has  melted.  Then  add  1  tea- 
spoonful  of  made  mustard  and  2  teaspoonfuls  of  vine- 


80 

gar,  and  a  pinch  of  white  pepper.  Mix  it  all  well 
together  and  pour  it  at  once  over  the  asparagus  tips. 
As  the  sauce  gets  cold  the  butter  hardens  and  it  be- 
comes very  thick. 

Boiled  Salad  Dressing. 
From  Mrs.  Eugene  Creller. 

One  egg,  3  rounding  teaspoonfuls  of  sugar,  1  even 
saltspoonful  of  salt,  1  teaspoonful  of  mustard,  ^  tea- 
spoonful  of  flour  moistened  with  water,  ^  cupful  of 
vinegar,  1/3  cupful  of  sweet  milk,  1  heaping  tea- 
spoonful  of  butter.  Break  the  egg  into  bowl,  beat  well, 
add  sugar,  salt,  mustard,  and  the  moistened  flour;  beat 
all  well,  then  drop  the  vinegar  in  drop  by  drop,  beat- 
ing all  the  time.  Add  the  milk  and  set  on  the  fire,  stir- 
ring until  it  begins  to  thicken;  then  add  butter  and 
strain. 

N.  B. — The  dressing  may  be  kept  for  some  time. 

Salad  Dressing. 
From  Mrs.  W.  W.  Kerr. 

One  tablespoonful  salt,  pinch  of  black  pepper,  10 
drops  of  Worcestershire  sauce,  1  tablespoonful  vine- 
gar, 1  tablespoonful  lime  juice,  pinch  of  paprika,  2 
pimentos  (chopped  fine),  a  little  chopped  chives,  cher- 
vils and  shallots,  1  teaspoonful  granulated  sugar.  Pour 
slowly  while  stirring  1  pint  olive  oil,  %  pint  tomato 
catsup.  Place  on  ice,  and  shake  well  before  serving. 

Salad  Dressing — Cooked. 

From  Mrs.  F.  P.  Burgess. 

Three  tablespoonfuls  of  sugar,  1  teaspoonful  of  salt, 
1  dessertspoonful  of  mustard  (mix  all  together 


81 

thoroughly),  3  eggs,  %  cupful  of  vinegar,  but- 
ter size  of  small  egg,  */2  pint  of  cream,  either 
canned  or  fresh.  Beat  the  eggs  steadily  for  10  minutes, 
then  stir  into  them,  a  little  at  a  time,  the  previously 
mixed  sugar,  salt  and  mustard ;  then  stir  in  the  vinegar 
in  the  same  way;  add  butter,  and  set  at  once  on  the 
stove,  stirring  all  the  time.  Cook  until  it  thickens, 
but  do  not  let  it  boil  (as  soon  as  it  bubbles  lift  it  from 
the  stove)  ;  when  thick  remove  from  fire  and  beat  in 
the  cream. 

N.  B. — This  will  keep  for  a  long  time  in  a  cool  place. 


Salad  Dressing — English. 

From  Mrs.  C.  F.  Aked. 

Mash  a  cold  potato  and  rub  it  through  a  sieve,  add 
the  raw  yolk  of  an  egg,  a  saltspoonful  of  salt,  the  same 
quantity  of  made  mustard,  and  blend  all  well  together. 
Then  add  gradually  2  tablespoonfuls  of  salad  oil,  a 
little  tarragon  vinegar,  and  half  a  teaspoonful  of  an- 
chovy sauce.  Stir  well.  It  ought  to  be  of  the  con- 
sistency of  thick  cream. 

French  Dressing  with  Roquefort  Cheese. 

From  Mrs.  A.  R.  McMichael,  of  New  York. 

Rub  the  inside  of  a  bowl  with  a  clove  of  garlic.  Put 
into  the  bowl  2  saltspoonfuls  of  salt,  %  teaspoonful  of 
white  pepper,  and  2  tablespoonfuls  of  vinegar.  Stir 
well ;  then  add  6  tablespoonfuls  of  salad  oil.  Mix  thor- 
oughly. Crumble  into  bits  enough  Roquefort  cheese  to 
make  a  generous  tablespoonful,  beat  it  into  the  French 
dressing,  and  pour  over  crisp  lettuce.  Serve  very  cold. 


NOTES 


NOTES 


"A  feast  of  raisins  and  a  flow  of  sauce." 


Puddings  and  Pastries 

Christmas  Pudding. 

From  Miss  Taylor,  of  Liverpool,  England. 

1^4  pounds  raisins  (stoned  and  cut  into  3),  1  pound 
currants,  1  pound  2  ounces  suet,  l1/^  pounds  bread- 
crumbs, !/2  pound  mixed  peel,  6  ounces  sugar,  ^4  nut- 
meg, 1/2  teaspoonful  ground  cinnamon,  ^  teaspoonful 
salt,  12  eggs.  Method:  Mix  all  the  dry  ingredients 
together,  add  the  liquid.  Mix  very  well,  then  put  into 
2-quart  moulds  (well  greased).  Boil  for  8  hours.  Keep 
for  at  least  a  fortnight  before  using,  then  boil  for  4 
hours. 

N.  B. — Enough  for  20  persons. 

Plum  Pudding. 
From  Mrs.  John  C.  Coleman. 

One  pound  of  raisins,  1  pound  of  currants,  1  pound 
of  suet,  i/4  pound  of  candied  lemon  peel,  4  ounces  of 
bread  (without  crust),  1  ounce  butter  (spread  on 
bread),  1%  cupfuls  of  milk,  made  boiling  hot,  poured 
over  bread  and  butter,  4  eggs,  1  pound  of  flour,  2  nut- 
megs, large  teaspoonful  of  salt,  %  pound  of  brown 
sugar.  Directions:  Mix  fruit,  flour,  suet,  sugar,  salt 
and  nutmeg  together.  Beat  bread  and  milk  when  cold 
with  a  fork ;  beat  the  eggs  and  mix  with  the  bread  and 
milk.  Pour  this  mixture  into  the  other  ingredients  and 
mix  to  a  dough  as  stiff  as  fruit  cake ;  then  turn  into  a 
mould,  placing  it  into  a  kettle  of  boiling  water  to  be 
kept  boiling  for  six  hours. 


86 

Plum  Pudding — Without  Eggs. 
From  Mrs.  C.  F.  Aked. 

Mix  together  6  ounces  currants,  6  ounces  raisins,  ^ 
pound  flour  (self-raising),  *4  pound  sugar,  *4  pound 
suet,  J/4  pound  mashed  potatoes  and  l/±  pound  mashed 
carrots;  lastly,  add  1  tablespoonful  molasses;  no  other 
liquid  is  required.  Put  into  a  basin,  leave  room  to 
swell.  Boil  4  hours.  This  pudding  is  better  mixed 
overnight. 

Steamed  Graham  Pudding. 
From  Mrs.  G.  J.  Wright. 

One  and  a  half  cupfuls  of  graham  flour,  1  cupful  of 
molasses,  ^  cupful  of  butter,  %  cupful  of  sweet  milk, 
1  teaspoonful  of  soda  dissolved  in  the  milk,  1  cupful 
of  raisins,  1  cupful  of  currants,  1  egg,  1  teaspoonful 
each  of  cinnamon  and  cloves. 

Brown  Pudding'. 
From  Mrs.  Franklin  A.  Zane. 

One  cupful  of  molasses,  %  cupful  of  sour  milk,  1 
Qg§,  IVz  teaspoonfuls  of  soda,  a  little  salt;  mix  soft 
with  flour ;  steam  for  2^  hours.  Sauce :  3  eggs,  1  cup- 
ful of  granulated  sugar,  1  cupful  of  butter.  Cream 
sugar  and  butter;  add  well  beaten  yolks  and  beat  all 
for  5  minutes;  add  whites  and  beat  for  5  minutes  or 
longer;  flavor  to  taste. 

Brown  Pudding. 

From  Mrs.  C.  F.  Aked. 

Four  ounces  stale  brown  bread-crumbs,  1  ounce 
ratafia  biscuits,  3  ounces  stoned  Valencia  raisins,  2 
ounces  brown  sugar,  1  ounce  candied  cherries,  1  ounce 


87 

flour,  2  ounces  finely  chopped  suet,  2  eggs,  ~y%  pint  milk. 
Put  the  crumbs  into  a  bowl,  boil  the  milk  and  pour  it 
over  them.  Crush  the  biscuits  with  a  rolling  pin  and 
add  them  to  the  milk  and  crumbs.  Stir  in  the  flour, 
suet,  raisins  and  sugar,  add  the  eggs  well  beaten,  and 
mix  all  together.  Pour  the  mixture  into  a  well  but- 
tered mould  and  steam  gently  for  an  hour. 


Excellent  Pudding. 
From  Mrs.  E.  Carlson. 

Two  cupfuls  bread-crumbs,  ^  cupful  chopped  nuts,  1 
cupful  raisins,  l/2  cupful  molasses,  2  eggs,  spice  to  taste, 
%  spoonful  soda.  Steam  2  hours. 

Steam  Pudding. 

From  Miss  Eleanor  Warren. 

One  egg,  %  cupful  milk,  y2  cupful  raisins  chopped 
fine,  14  cupful  butter,  1  cupful  flour,  1  tablespoonful 
sugar,  iy2  teaspoonfuls  baking  powder.  Steam  in  cups 
1/2  hour.  (Quantity  is  sufficient  for  four  or  five  cups.) 
To  be  served  with  a  liquid  sauce,  flavored  to  taste. 

Gingerbread  Pudding. 
From  Mrs.  C.  F.  Aked. 

One  teacupful  suet,  1  teacupful  flour,  %  teaspoonful 
ground  ginger,  1  teaeupful  bread-crumbs,  1  teacupful 
molasses  or  syrup,  1  teacupful  of  new  milk,  1  table- 
spoonful  sugar,  1  teaspoonful  carbonate  of  soda.  Mix 
the  chopped  suet,  flour,  bread-crumbs,  sugar  and  mo- 
lasses together,  then  slightly  warm  the  milk  and  dis- 


88 

solve  in  it  the  carbonate  of  soda;  add  a  small  pinch  of 
salt  and  mix  well  with  the  dry  ingredients.  Put  into  a 
well  buttered  basin  and  steam  for  2  hours. 

N.  B. — The  same  quantity  of  jam  or  marmalade  may 
be  used  in  place  of  the  molasses  if  the  flavor  is  better 
liked. 

Fig  Pudding. 

From  Mrs.  E.  Carlson. 

One-half  pound  of  figs,  !/4  pound  of  grated  bread,  2% 
ounces  of  powdered  sugar,  3  ounces  of  butter,  2  eggs, 
1  teacupful  of  milk.  Chop  the  figs  small  and  mix  first 
with  the  butter,  then  all  the  other  ingredients  by  de- 
grees; butter  a  mould;  sprinkle  with  bread-crumbs; 
cover  it  tightly ;  and  boil  for  3  hours. 

Fig  Pudding. 

From  Mrs.  C.  F.  Aked. 

Chop  very  fine  a/2  pound  figs  and  6  ounces  beef  suet ; 
mix  the  latter  well  with  12  ounces  grated  bread-crumbs, 
then  add  the  figs,  6  ounces  moist  sugar  and  a  little  nut- 
meg; bind  the  whole  with  an  egg  and  a  gill  of  milk. 
Boil  in  a  mould  for  quite  4  hours. 

N.  B. — Be  sure  and  do  not  add  more  liquid  than  the 
quantity  given  in  the  recipe,  or  the  pudding  will  not 
turn  out  firm. 

Fig  Pudding. 

From  Mrs.  E.  Williams. 

One  pound  of  figs  chopped  fine  (dried  figs),  1  pound 
of  suet,  1/2  pound  of  flour,  %  pound  of  bread-crumbs,  1 
teacupful  of  brown  sugar,  4  eggs,  the  rind  of  one  lemon 
chopped  fine.  Mix  well  together  and  boil  4  hours. 
Serve  with  any  kind  of  sweet  sauce. 


89 

Suet  Pudding. 
From  Mrs.  John  C.  Coleman. 

One  cupful  of  chopped  suet,  2  cupfuls  of  flour,  2  tea- 
spoonfuls  of  baking  powder,  1  glass  of  fruit,  milk 
enough  to  moisten.  Steam  21/£  hours.  Serve  with 
lemon  sauce  or  hard  sauce. 


Suet  Pudding1. 
From  Mrs.  Catherine  Slack. 

One  small  cupful  chopped  suet,  1  small  cupful  corn 
meal,  2  cupfuls  flour,  1/2  cupful  sugar,  salt,  cinnamon, 
raisins  and  currants,  1  egg,  small  teaspoonful  soda, 
small  teaspoonful  cream  tartar.  Mix  up  dry  and  wet 
with  either  water  or  milk,  leaving  it  as  stiff  as  you  can 
stir.  Steam  for  2  hours.  Serve  with  sauce. 


Albert  Pudding. 
From  Mrs.  E.  Williams. 

One-quarter  pound  of  butter,  y±  pound  of  stoned  rais- 
ins chopped  fine,  2  ounces  of  flour,  2  ounces  of  bread- 
crumbs, 2  eggs,  rind  of  1  lemon  chopped  fine.  Boil  4 
hours  and  serve  with  any  sauce,  sweet  or  hard. 

Chocolate  Pudding. 
From  Mrs.  C.  P.  Aked. 

Ingredients:  5  ounces  of  bread-crumbs,  1  ounce  of 
pounded  almonds,  2  ounces  of  chocolate  powder,  %  pint 
of  new  milk,  3  ounces  of  sugar,  3  eggs,  a  little  vanilla 
flavoring.  Method :  Boil  the  milk  with  the  sugar  and 


90 

chocolate,  and  pour  it  over  the  bread-crumbs  and 
almonds.  When  cool  add  the  beaten  yolks  of  eggs  and 
the  flavoring,  and  mix  well.  Beat  the  whites  of  the 
eggs  to  a  froth  and  fold  them  into  the  mixture  until 
well  incorporated.  Put  at  once  into  a  buttered  mould 
and  steam  for  an  hour.  Serve  with  any  sweet  sauce 
preferred. 

Raspberry  Pudding — Jam. 

From  Mrs.  C.  F.  Aked. 

Ingredients :  4  ounces  white  bread-crumbs,  2  ounces 
sugar,  2  tablespoonfuls  raspberry  jam,  2  eggs,  4  ounces 
butter.  Beat  the  butter  and  sugar  together  until  it 
comes  to  a  cream,  add  the  bread-crumbs,  then  the 
jam,  and  lastly  the  eggs  previously  well  beaten.  Stir 
all  well  together  and  steam  for  2  hours. 


Marmalade  Pudding. 

From  Mrs.  Franklin  A.  Zane. 

One  cupful  of  chopped  suet,  2  cupfuls  of  flour,  2  tea- 
spoonfuls  of  baking  powder,  1  glass  marmalade,  enough 
milk  to  make  a  batter.  Steam  2  hours.  Serve  with 
any  sauce  desired. 

Pouding  Aux  Marrons. 

From  Mrs.  C.  F.  Aked. 

Twenty-five  chestnuts,  4  ounces  castor  sugar,  1  gill 
milk,  glace  cherries,  4  ounces  butter,  4  eggs,  2  ounces 
bread-crumbs  made  from  wholemeal  bread,  flavoring. 
Wipe  and  slit  the  chestnuts,  put  them  in  a  stewpan 
with  enough  water  to  cover,  and  let  them  boil  till  ten- 


91 

der  (about  %  of  an  hour) ;  then  drain  them  and  put 
them  on  a  tin  in  the  oven  to  dry.  Remove  the  shells 
and  skin  from  the  chestnuts,  and  pound  them  in  a 
mortar  till  quite  fine ;  add  to  them  the  butter  and  half 
the  milk,  mix  all  thoroughly,  and  rub  through  a  fine 
sieve.  Mix  the  bread-crumbs  with  the  sugar,  add  to  it 
the  remainder  of  the  milk  and  the  flavoring.  Separate 
the  yolks  from  the  whites  of  eggs,  beat  up  the  former, 
and  mix  with  all  the  other  ingredients.  Whisk  the 
whites  to  a  stiff  froth,  and  stir  gently  into  the  mixture. 
Decorate  a  well-buttered,  plain  pudding  mould  with 
halves  of  glace  cherries  and  strips  of  almonds,  put  the 
remainder  into  the  above  mixture.  Fill  up  the  mould, 
cover  with  a  piece  of  buttered  paper,  and  steam  over 
fast  boiling  water  for  about  1%  hours,  or  bake  in  the 
oven  for  l1^  hours.  When  done  turn  out  onto  a  hot 
dish.  Sauce  over  with  vanilla  custard  or  a  suitable 
syrup,  and  serve  hot. 


Batter  Pudding. 
From  Mrs.  E.  V.  Krick. 

Take  1  egg  to  a  person,  and  beat  with  a  pinch  of 
salt;  add  1  tablespoonful  of  flour  and  %  of  a  cupful 
of  sweet  milk  to  each  egg ;  pour  in  buttered  baking  dish 
and  bake  from  20  to  30  minutes  in  moderate  oven. 
Serve  with  hard  sauce,  jelly,  or  cooked  fruit. 

Apricot  Pudding. 

From  Mrs.  C.  F.  Aked. 

Pour  a  pint  of  new  milk  (boiling)  over  6  tablespoon- 
fuls  of  bread-crumbs  (white).  Let  them  stand  until 
cold.  Then  add  the  well  beaten  yolks  of  3  eggs,  and 


02 

4  ounces  of  sifted  sugar.  Beat  them  thoroughly,  then 
add  to  them  12  apricots  which  have  been  pared,  stoned 
and  simmered  gently  until  they  have  been  reduced  to  a 
pulp.  Lastly,  whisk  the  whites  of  2  eggs  to  a  firm 
froth,  and  add  them  to  the  rest.  Time  to  bake,  */2  an 
hour  in  a  moderate  oven. 

N.  B. — Apricot  jam  may  be  used  in  place  of  the 
fresh  fruit,  in  which  case  a  tablespoonful  of  chopped 
almonds  is  an  improvement. 


Belle  Isles. 

From  Mrs.  C.  F.  Aked. 

Bake  a  light,  plain  but  rich,  cake  mixture  in  small 
fluted  patty  pans;  when  done  turn  out  onto  a  shallow 
dish,  and  while  hot  pour  over  them  some  hot  chocolate 
sauce.  Serve  at  once. 


Cocoanut  Pudding. 

From  Mrs.  C.  F.  Aked. 

Mix  2  eggs  well  beaten  with  a  cupful  of  new  milk 
and  the  milk  of  the  cocoanut,  if  it  is  quite  sweet.  Take 
off  the  brown  skin  of  the  nut  and  grate  the  white  part 
as  finely  as  possible.  Mix  it  with  3  large  tablespoon- 
fuls  of  white  bread-crumbs,  2  tablespoonfuls  of  sugar, 
2  ounces  butter  beaten  to  a  cream,  4  ounces  muscatel 
raisins  stoned,  and  a  little  lemon  peel  sliced.  Beat  all 
well  together,  pour  the  mixture  into  a  well  buttered 
pie  dish  and  bake  it  in  a  rather  slow  oven.  This  pud- 
ding may  be  either  baked  or  boiled.  Time  to  bake, 
l1/^  hours;  to  boil,  3  hours. 


93 

Five  Minutes'  Pudding. 

From  Mrs.  C.  H.  Woolsey. 

Two  tablespoonfuls  flour,  2  tablespoonfuls  powdered 
sugar,  two  teaspoonfuls  baking  powder,  2  eggs.  Whisk 
eggs  well,  add  sugar  by  degrees;  mix  baking  powder 
with  flour,  sift  into  eggs.  Line  with  buttered  paper  a 
shallow  baking  tin,  pour  in  mixture  and  bake  in  hot 
oven  for  5  minutes.  Turn  out,  spread  with  apricot  or 
raspberry  jam,  fold  up  into  a  roll,  sift  a  little  sugar 
over  and  serve  immediately  with  cream. 


Worcester  Pudding. 

From  Mrs.  C.  F.  Aked. 

Take  2  ounces  flour,  2  ounces  sugar,  2  ounces  butter, 
2  eggs,  and  %  pint  milk.  Mix  the  butter  and  flour  to- 
gether with  the  tips  of  the  fingers  until  free  from 
lumps;  add  the  sugar  and  eggs,  then  the  milk  very 
gradually.  Bake  in  a  slow  oven  1  hour. 


Apple  Charlotte. 

From  Mrs.  C.  P.  Aked. 

Line  a  well  buttered  pie  dish  thickly  with  crumbed 
graham  bread,  press  to  the  sides  of  the  dish  until  a 
solid  wall  of  crumbs  is  formed ;  then  fill  the  center  with 
hot  apple  sauce,  rather  moist  and  sweet,  and  flavored 
with  lemon  rind.  Cover  with  a  thick  layer  of  crumbs 
and  spread  pieces  of  butter  over.  Bake  until  nicely 
browned,  then  turn  out  and  serve  hot,  with  cream  or 
a  custard  sauce. 


94 

Apple  Souffle  Pudding. 

From  Mrs.  C.  F.  Aked. 

Ingredients:  6  or  7  fine  juicy  apples,  1  cup  of  bread- 
crumbs, 4  eggs,  1  cup  of  sugar,  2  tablespoonfuls  of 
butter,  nutmeg.  Method:  Pare,  core  and  slice  the 
apples,  and  stew  in  a  covered  double  saucepan,  without 
a  drop  of  water,  until  tender.  Mash  to  a  smooth  pulp, 
and  while  hot  stir  in  the  butter  and  sugar.  Let  it  get 
cold,  then  whip  in,  first,  the  yolks  of  the  eggs,  then  the 
whites  alternately  with  the  bread-crumbs;  flavor,  beat 
quickly  3  minutes,  and  bake  in  a  buttered  dish  in  a 
moderate  oven.  It  will  take  about  an  hour  to  cook 
properly.  Keep  it  covered  until  10  minutes  before  it  is 
taken  out  of  the  oven,  to  prevent  the  formation  of  a 
crust  on  the  top. 

Arrowroot  Pudding. 

From  Mrs.  C.  F.  Aked. 

Mix  to  a  smooth  paste  a  heaped  tablespoonful  of 
arrowroot  with  2  well  beaten  eggs,  then  pour  over  a 
quart  of  boiling  milk,  stirring  well  all  the  time;  add 
3  ounces  sugar,  and  a  little  butter.  When  well  mixed 
turn  into  a  dish  in  which  has  been  already  placed  a 
layer  of  stewed  apples  or  any  other  fruit — figs  are  ex- 
ceedingly nice.  Bake  at  once. 

Blueberry  Charlotte. 

From  Mrs.  C.  F.  Aked. 

Stew  a  quart  of  blueberries  with  x/4  pint  of  water  and 
a  cupful  of  sugar  until  cooked.  Line  a  well  buttered 
pie  dish  with  thick  slices  of  stale  bread  buttered.  Pour 
the  fruit  into  the  center  and  cover  with  more  sliced 
bread  and  butter.  Bake  about  %  of  an  hour  and  serve 


95 

hot  with  cream  or  custard  sauce.  This  fruit  mixture 
may  be  poured  while  hot  into  a  plain  basin  lined  with 
thick  slices  of  stale  sponge  cake,  covered  in  the  same 
way,  set  aside  to  cool,  with  a  weight  on  the  top,  and 
when  cold,  turned  out  onto  a  glass  dish  and  served  with 
sugar  and  cream  or  a  cold  boiled  custard. 

Castle  Puddings. 

From  Miss  Taylor,  of  Liverpool,  England. 

Ingredients:  2  eggs  and  their  weight  in  sugar  and 
flour ;  3  ounces  of  butter  and  a  tablespoonful  of  orange 
flower  water.  Method :  Put  the  butter  into  a  basin  and 
set  it  in  a  warm  place  until  soft  but  not  melted,  then 
beat  it  to  a  cream  with  the  sugar.  Beat  the  eggs  10 
minutes;  mix  them  slowly  with  the  butter  and  sugar; 
then  add  the  flour  and  flavoring.  Mix  thoroughly. 
Pour  into  6  small  buttered  cups,  bake  them  in  a  mod- 
erate oven  about  20  minutes,  then  turn  them  out,  and 
serve  with  sweet  sauce. 

Indian  Pudding — Baked. 

From  Mrs.  C.  F.  Aked. 

Boil  a  quart  of  milk,  keeping  out  1  small  cupful ;  mix 
this  with  five  even  tablespoonfuls  of  Indian  meal,  stir 
it  into  the  milk,  and  boil  for  10  minutes.  Take  the 
kettle  from  the  fire,  and  melt  into  the  mush  2  ounces  of 
butter,  or  y±  pound  if  it  is  liked  rich,  stirring  it  well 
in.  Then  stir  in  1  teacupful  of  brown  sugar,  1  teacup- 
ful  molasses,  ^  a  nutmeg  (grated),  1  tablespoonful 
ground  cinnamon,  %  teaspoonful  of  ground  cloves ;  last, 
4  eggs  beaten  very  light.  Bake  2  hours,  and  if  the  top 
browns  too  quickly,  cover  it  with  letter  paper  until  the 
time  is  nearly  up.  Fruit — either  currants  or  raisins, 
or  both — improves  this  pudding  very  much. 


96 

Plum  and  Tapioca  Pudding. 

From  Mrs.  C.  F.  Aked. 

Take  3  tablespoonfuls  of  tapioca  and  put  it  to  soak 
all  night  in  a  pint  of  cold  water.  Take  3  ounces  loaf 
sugar,  put  it  into  a  saucepan  with  y2  pint  of  cold 
water,  bring  it  to  the  boil  and  then  stir  it  over  the  fire 
constantly  until  it  has  become  a  thick  syrup;  then  add 
to  it  the  tapioca  which  has  been  previously  soaked  and 
let  them  both  simmer  gently  for  10  minutes.  Add  to 
them  1  pound  of  plums  or  4  apples  peeled  and  sliced, 
and  when  they  have  stewed  together  until  the  fruit  is 
sufficiently  cooked  pour  into  a  dish  and  serve  either 
hot  or  cold.  Or,  take  3  ounces  tapioca  previously 
washed  and  soaked,  boil  gently  in  1  pint  of  water  till 
done,  then  add  1/2  pound  apples  stewed  till  tender  in 
%  teacupful  of  water;  add  sugar. 

San  Francisco  Fritters. 

From  Mrs.  R.  Gould. 

Stamp  out  some  small  rounds  from  slices  of  bread 
about  ll/2  inches  in  thickness ;  cut  out  a  small  piece  from 
the  center  of  the  croutes,  dip  into  milk,  coat  with 
beaten  egg,  and  fry  until  a  pale  golden  color.  Drain 
on  paper  before  the  fire.  Place  on  each  the  half  of  a 
canned  apricot,  which  has  been  made  hot  in  a  flavored 
syrup.  Boil  up  the  syrup  and  pour  it  round  the  dish. 
Serve  hot.  Cream  should  be  handed  with  these  frit- 
ters. 

Omelette. 

From  Mrs.  C.  H.  Savage. 

Three  eggs.  Beat  yolks  and  whites  separately;  add 
3  teaspoonfuls  of  milk  and  a  little  salt.  Dredge  in  a 
very  little  flour.  Cook  on  buttered  griddle  and  fol<l 
in  dishing. 


97 

French  Pancakes. 

From  Mrs.  C.  F.  Aked. 

Ingredients :  2  eggs,  2  ounces  of  butter,  2  ounces  of 
powdered  sugar,  2  ounces  of  flour,  ^  pint  of  milk. 
Method:  Beat  the  butter  to  a  cream  with  the  sugar, 
add  gradually  the  well  whisked  eggs,  then  the  flour, 
and  lastly  stir  in  by  degrees  the  milk.  Keep  beating 
for  a  few  minutes,  then  put  on  buttered  plates  and  bake 
in  a  quick  oven  for  20  minutes.  Serve  hot,  piled  high 
on  a  dish  with  a  layer  of  jam  between  each  pancake. 

Pancakes — English. 

From  Mrs.  C.  F.  Aked. 

For  every  2  ounces  of  the  finest  flour,  allow  1  egg  and 
l/2  a  gill  of  milk.  Put  as  much  flour  as  is  required  into 
a  basin  and  mix  it  into  a  smooth  batter  with  the  eggs, 
adding  the  milk  gradually.  Take  an  omelette  pan,  8 
inches  in  diameter,  make  it  very  hot  with  a  spoonful 
of  lard,  pour  in  2  tablespoonfuls  of  the  batter  and  run 
it  over  the  pan  into  quite  a  thin  sheet ;  pour  in  a  little 
more  hot  lard  (which  should  be  kept  in  a  small  stew- 
pan  on  the  stove),  and  this  will  make  the  pancake 
blister  all  over.  When  it  is  a  delicate  brown  color, 
turn  it  and  fry  it  on  the  other  side.  Lift  the  pancake 
carefully  onto  a  hot  plate,  and  sift  sugar  over  it,  and 
roll  it  up  at  once. 

Pancakes  a  la  Royale. 

From  Mrs.  C.  F.  Aked. 

Proceed  as  in  recipe  for  "Pancakes — English,"  but 
before  rolling  the  pancake  spread  it  rapidly  with  a 
spoonful  of  apricot  jam  and  a  spoonful  of  frangipane, 


98 

which  is  made  in  the  following  manner :  Mix  2  ounces 
of  flour  with  2  yolks  and  1  whole  egg,  2  ounces  of  pow- 
dered sugar,  and  1^2  gills  of  milk ;  stir  the  mixture  over 
the  fire  until  it  is  on  the  point  of  boiling,  when  remove 
at  once.  Dissolve  1  ounce  of  butter  in  a  stewpan,  and 
when  it  is  just  turning  brown  add  the  custard,  stir  it 
thoroughly  and  flavor  it  with  a  little  vanilla  essence. 

Puff  Paste. 

From  Mrs.  C.  F.  Aked. 

One-quarter  pound  flour,  y±  pound  butter,  the  yolk 
of  1  egg,  6  drops  of  lemon  juice  and  y%  gill  of  c°ld 
water.  Rub  the  flour  through  a  sieve,  then  place  the 
butter  in  the  corner  of  a  towel  and  press  out  all  the 
water.  Beat  in  a  basin  the  yolk  of  egg,  lemon  juice, 
and  water  all  together.  Mix  with  the  flour  into  a  very 
dry  dough,  knead  firmly  and  roll  out  thinly.  Place  in 
the  center  of  the  dough  the  butter ;  fold  over  the  butter 
and  roll  out  again  as  thinly  as  possible;  fold  in  three 
and  put  on  one  side  for  15  minutes.  Then  flour  the 
board  and  roll  again,  fold  in  three  and  roll  out  a  fourth 
time ;  do  this  again  and  put  on  one  side  for  another  15 
minutes,  then  roll  out  twice  in  the  same  way  and  again 
put  on  one  side  for  15  minutes.  Flour  the  board,  roll 
out  the  paste,  folding  in  three,  and  it  is  ready  to  use. 
N.  B. — The  more  thinly  it  is  rolled  the  lighter  it 
will  be. 

Bakewell  Tart. 

From  Mrs.  C.  F.  Aked. 

Line  a  plate  with  puff  paste  and  spread  a  layer  of 
jam  over.  Put  in  a  basin  the  yolks  of  3  eggs  and  3 
ounces  powdered  sugar;  beat  them  well  together,  then 
melt  in  a  saucepan  l1/^  ounces  of  butter  (be  sure  and  do 


99 

not  let  it  brown),  pour  it  into  the  basin  and  mix  to- 
gether, then  pour  the  whole  mixture  over  the  jam, 
sprinkle  with  the  juice  of  %  a  lemon  and  bake  in  a  hot 
oven  for  25  minutes.  If  desirable,  the  white  of  the  egg 
may  be  well  beaten  and  placed  on  the  top  of  the 
pudding. 

Golden  West  Tartlets. 

From  Mrs.  D.  C.  Farnham. 

Seed  some  white  California  grapes,  and  put  */2  dozen 
or  more  of  them  into  little  pastry  shells  baked  in  small 
patty  pans.  Make  a  syrup  of  half  a  cupful  of  sugar 
with  a  tablespoonful  of  water  and  boil  till  it  threads. 
When  this  has  slightly  cooled,  pour  enough  of  it  over 
each  patty  shell  to  coat  the  grapes.  As  this  cools  the 
grapes  are  glaced. 

Lemon  Pie. 

From  Miss  Sallie  Carmany. 

Three  lemons,  4  eggs,  12  tablespoonfuls  powdered 
sugar.  3  tablespoonfuls  water  (cold),  3  tablespoonfuls 
melted  butter.  Beat  the  yolks  and  sugar  together,  then 
add  the  water  and  grated  rind  and  juice.  The  last 
thing  before  putting  it  in  the  oven  add  the  butter. 
After  the  pie  is  baked,  beat  the  whites  of  the  eggs  to 
a  froth  (stiff),  and  spread  over  and  set  in  the  oven  a 
few  moments  to  brown. 

Lemon  Pie. 

From  Mrs.  S.  F.  Mayer. 

To  the  juice  and  grated  peel  of  2  lemons,  add  yolks  of 
4  eggs  (not  beaten),  and  8  tablespoonfuls  of  light  brown 
sugar.  Mix  well,  and  bake  without  an  upper  crust.  To 
the  4  whites,  beaten  to  a  stiff  froth,  add  6  tablespoon- 
fuls of  pulverized  sugar;  beat  well  and  spread  on  the 


100 

baked  pie  while  hot;  return  to  oven  and  slightly  brown. 
This  makes  one  large  pie. 

Lemon  Fie. 

From  Mrs.  Philip  Rice. 

Three  eggs,  whites  and  yolks  beaten  together;  1  cup 
sugar,  juice  of  2  lemons,  rind  of  1  lemon,  ^  cupful 
milk.  Bake  in  a  slow  oven. 

Maids  of  Honour. 

From  Mrs.  C.  F.  Aked. 

Take  a  cupful  each  of  sour  milk,  sweet  milk,  and 
sugar ;  a  lemon,  the  yolks  of  4  eggs  and  a  pinch  of  salt. 
Put  all  the  milk  in  a  double  saucepan  and  cook  until  it 
curds;  then  strain.  Rub  the  curd  through  a  wire  sieve. 
Beat  the  sugar  and  yolks  of  eggs  together,  then  add  the 
grated  rind  and  the  juice  of  the  lemon  and  mix  all  with 
the  curd.  A  few  currants  added  are  an  improvement. 
Line  little  patty  pans  with  pastry  rolled  thin;  fill  with 
the  mixture  and  bake  in  a  moderate  oven. 

Orange  Pie. 
From  Mrs.  W.  H.  Matson. 

Pulp  and  juice  of  oranges  two, 
One  big  spoon  of  corn-starch  true; 
Eggs,  two  yolks,  all  well  stirred  up, 
Sugar  and  water  of  each  a  cup ; 
Pinch  of  salt ;  now  mix  and  look : 
Do  not  burn,  but  let  it  cook. 
Bake  the  crust,  and  mixture  pour, 
Spread  whipped  eggs  and  sugar  o  'er ; 
Set  in  the  stove  till  brown  and  bold, 
Put  away  to  be  eaten  cold. 


101 

Pumpkin  Pie. 

From  Mrs.  G.  J.  Wright. 

One  and  a  half  cnpfuls  of  canned  pumpkin,  l/2  cup- 
ful of  sugar,  1  cupful  of  milk,  2  eggs  slightly  beaten, 
1  cupful  of  rich  milk,  2  tablespoonfuls  of  molasses,  2 
tablespoonfuls  of  melted  butter,  %  tablespoonful  of 
ginger,  ^  teaspoonful  of  cinnamon,  y2  teaspoonful  of 
mace,  1  teaspoonful  of  salt.  Pour  into  a  pastry  lined 
pie-plate  and  bake  %  an  hour. 


Rhubarb  Pie. 
From  Mrs.  W.  T.  Reid. 

One  cupful  finely  chopped  rhubarb,  1  cupful  sugar, 
y2  cupful  boiling  water  into  which  stir  a  scant  table- 
spoonful  of  corn-starch  and  the  yolks  of  2  eggs,  re- 
serving the  whites  for  frosting.  Bake  the  mixture  as 
for  lemon  pie  with  no  upper  crust. 


Spanish  Cakes. 
From  Mrs.  C.  F.  Aked. 

Put  2  ounces  butter  into  a  stewpan  and  when  dis- 
solved rub  in  smoothly  5  ounces  of  flour,  then  add  % 
pint  of  cold  water.  Stir  over  the  fire  until  the  mixture 
leaves  the  sides  of  the  pan  quite  clear  and  looks  like  a 
soft  compact  paste,  then  take  off  the  fire  and  add  2 
ounces  of  powdered  sugar  and  3  eggs,  one  at  a  time. 
Butter  a  tin  and  lay  the  pastry  on  it  in  small  balls  the 
size  of  an  egg.  Dust  with  sugar  and  bake  in  a  slow 
oven  for  an  hour.  When  finished  they  should  be  quite 
crisp  and  hard. 


102 
Squash  Pie. 

From  Mrs.  W.  T.  Reid. 

One  large  pint  of  strained  Hubbard  squash.  Into 
this  stir  1  teaspoonful  each  of  salt  and  cinnamon,  then 
2  soda  crackers,  pounded  and  sifted,  and  1%  cupfuls  of 
sugar.  Have  ready  1  quart  of  boiled  milk  in  which  an 
even  tablespoonful  of  butter  has  been  dissolved  slowly, 
and  stir  till  smooth.  Lastly  add  3  well  beaten  eggs  and 
a  few  drops  of  lemon  essence.  Bake  in  2  deep  pie- 
plates  lined  with  crust. 


Welsh  Cheese  Cakes. 

From  Mrs.  C.  H.  Woolsey. 

Weight  of  1  egg  in  butter,  sugar,  and  flour.  Beat 
butter  and  sugar  to  a  cream,  add  flour  and  egg  by 
degrees.  Thoroughly  beat;  add  flavoring  and  1  tea- 
spoonful  of  baking  powder.  Line  some  small  indi- 
vidual tins  with  pastry;  spread  with  a  small  teaspoon- 
ful of  jam,  add  a  teaspoonful  of  the  mixture  with  a  few 
chopped  almonds  on  top.  Bake  in  a  moderately  hot 
oven  for  %  or  %  of  an  hour. 


N  O  T  MS  S 


rolyo  fears   ipr  fat*  ton  murlf,  finite 
mill  fail." 


Ices  and  Light  Desserts 


Bisque  Tortoni. 

From  Mrs.  G.  J.  Wright. 

Boil  together  20  minutes  1^  cupfuls  of  sugar  and 
11/2  cupfuls  of  water.  Pour  the  hot  syrup  on  the  beaten 
yolks  of  3  eggs,  and  let  it  stand  until  cold.  Then  add 
the  stiffly  beaten  whites  of  3  eggs  and  1  pint  of  whipped 
cream.  Flavor  to  taste  with  vanilla.  Pour  into  a 
melon  mould  and  pack  in  ice  and  salt  for  3  or  4  hours. 
When  serving  sprinkle  dried  and  rolled  macaroons 
over  the  form. 


Frozen  Pudding. 

From  Mrs.  C.  F.  Holman. 

One  cupful  maple  syrup,  yolks  of  2  eggs;  beat  yolks 
and  stir  into  syrup;  place  in  double  boiler  and  cook  a 
few  minutes  until  perfectly  smooth;  set  away  to  cool. 
Take  1  pint  of  whipping  cream,  whip  until  stiff,  add  to 
the  mixture  and  stir  thoroughly;  add  %  cup  chopped 
walnuts  and  a  little  citron  cut  fine.  Mix  all  together 
thoroughly,  put  into  a  melon  mould  (or  pudding 
mould),  and  pack  in  finely  chopped  ice  and  rock  salt. 
Let  it  freeze  for  3  hours.  When  ready  to  serve  pour  a 
little  warm  water  over  the  mould  and  turn  onto  ice 
cream  plate. 


106 

Lemon  Water  Ice. 

From  Miss  Frances  Jones. 

Four  nice  juicy  lemons,  1  orange,  1  quart  of  water, 
l*/4  pounds  of  sugar.  Put  the  sugar  and  water  on  to 
boil;  chip  the  yellow  rind  from  2  lemons  and  the 
orange;  add  to  the  syrup;  boil  5  minutes  and  stand 
away  to  cool.  Peel  the  orange  and  lemons,  cut  in 
halves,  take  out  the  seeds,  and  squeeze  out  all  the  juice. 
Mix  this  with  the  syrup,  strain  through  a  cloth,  turn 
into  freezer  and  freeze.  This  quantity  will  serve  six 
persons. 

Neapolitan  Mousse. 

From  Miss  Frances  Jones. 

Soak  y±  of  a  box  of  gelatine  for  i/2  hour  in  14  cupful 
of  cold  water.  Whip  1  pint  of  cream.  Dissolve  the 
gelatine  over  hot  water.  Cut  *4  pound  of  candied  cher- 
ries and  the  same  of  blanched  almonds  into  small 
pieces.  Turn  the  cream  into  basin;  add  the  gelatine. 
2/3  of  a  cupful  of  powdered  sugar,  1  teaspoonful  of 
vanilla,  and  the  fruit  and  nuts.  Stir  carefully  from 
the  bottom  towards  the  top  until  it  begins  to  stiffen. 
Turn  into  an  ice  cream  mould  previously  wet  with  cold 
water.  Cover  with  a  piece  of  greased  writing  paper, 
turn  greased  side  up,  and  fit  the  cover  of  the  mould 
on  tightly.  Pack  in  salt  and  ice  and  let  it  stand  an 
hour  or  more. 

Nesselrode  Pudding. 

From  Miss  Frances  Jones. 

One  pint  whipping  cream,  12  macaroons,  24  glace 
cherries,  1  slice  pineapple,  1  white  of  egg,  2  heaping 
tablespoonfuls  of  sugar,  l/2  cup  of  milk,  1  teaspoonful 


107 

vanilla.  Melt  milk  and  sugar  together,  then  cool  with 
cream  that  has  been  whipped;  chop  fruit  and  maca- 
roons ;  stir  in  last  the  egg  and  vanilla.  Pack  in  mould 
with  salt  and  ice,  first  covering  mould  with  wax  paper. 


Omelette  Souffle  en  Surprise. 

From  the  Chef  of  the  Sanatorium  Schatzalp, 

Davos,  Switzerland. 

Whisk  over  hot  water  10  eggs,  add  1/2  pound  sugar, 
and  beat  until  cold;  then  lightly  mix  in  a  %  pound  of 
Hour  and  fill  into  an  oval  sponge  mould  and  bake  in 
a  moderate  oven.  When  cold  slice  the  cake  through 
once  and  sprinkle  both  slices  with  flavored  syrup ;  then 
place  ice  cream  between  the  layers,  being  careful  not 
to  have  the  ice  cream  come  too  near  the  edge.  Beat 
up  the  whites  of  8  eggs  very  stiffly  and  add  1  pound 
of  sugar,  and  with  this  cover  the  whole  of  the  omelette. 
Pipe  some  design  on  top  and  bake  the  omelette  in  a 
very  sharp  oven,  but  only  long  enough  to  get  a  nice 
crust  all  over.  Before  baking  dust  the  whole  omelette 
with  custard  sugar. 


White  Ice  Cream. 

From  Mrs.  John  C.  Coleman. 

Whites  of  6  eggs,  1  cupful  of  powdered  sugar,  1  pint 
cream,  2  tablespoonfuls  of  orange-flower  water.  Break 
the  whites -of  the  eggs,  but  do  not  beat  them  to  a  froth ; 
stir  into  them  the  cupful  of  powdered  sugar  and  then 
add  the  cream.  Place  in  a  double  boiler,  and  stir 
until  it  is  scalded,  but  do  not  let  it  boil ;  remove  from 
the  fire  and  stir  until  it  is  cold,  to  make  it  light.  When 
it  is  cold  add  flavoring,  and  freeze.  When  it  is  frozen 


108 

remove  the  dasher,  stir  in  the  Italian  meringue,  turn 
it  into  a  mould,  and  pack  in  ice  and  salt  for  2  or  3 
hours.  This  cream  requires  a  little  longer  to  freeze 
than  the  other  creams.  The  Italian  meringue  is  made 
of  the  whites  of  2  eggs  and  1  tablespoonful  of  hot 
syrup. 

Apricot  Cream. 

From  Mrs.  C.  F.  Aked. 

Take  a  tin  of  apricots,  and  put  them  with  4  ounces 
of  sugar,  the  juice  of  %  a  lemon,  and  a  little  of  the 
syrup  into  a  lined  saucepan.  Cook  them  until  quite 
tender,  then  rub  through  a  fine  sieve.  Soak  %  of  an 
ounce  of  gelatine  in  %  of  a  pint  of  milk  for  5  minutes, 
and  then  heat  the  milk  until  the  gelatine  is  quite  dis- 
solved. Beat  and  strain  3  eggs,  add  them  to  the  hot 
milk,  stir  over  the  fire,  with  great  care,  until  it  has 
thickened  for  custard,  then  mix  it  with  the  apricots, 
rub  the  mixture  through  a  sieve,  and  set  it  aside  until 
it  is  lukewarm.  Then  whip  *4  of  a  pint  of  cream  to 
a  stiff  froth,  add  the  custard  by  degrees,  and  continue 
beating  until  they  are  well  mixed.  Pour  into  a  mould, 
and  set  in  a  cool  place  until  it  is  firm  enough  to  turn 
out. 

Caramel  Cream. 

From  Mrs.  C.  F.  Aked. 

Ingredients:  %  pint  milk,  2  eggs,  %  pint  cream,  2 
ounces  powdered  sugar,  ^  ounce  gelatine.  Method :  put 
the  sugar  into  a  saucepan  with  1/2  a  tablespoonful  of 
water.  Let  it  melt  and  commence  to  color.  Stir  until 
it  becomes  a  rich  dark  brown  (but  not  black  or  it  will 
be  spoilt).  Pour  in  the  milk,  let  the  sugar  dissolve 
again,  and  boil  up.  Then  add  very  gradually  the  eggs 


109 

well  beaten.  Return  to  the  pan  and  cook  like  a  cus- 
tard— if  it  boils  it  will  curdle.  Add  a  tablespoonful  of 
sugar  and  the  gelatine,  previously  dissolved  in  a  little 
water.  Strain  and  allow  it  to  get  cool  but  not  to 
stiffen,  then  add  the  cream  whipped.  Pour  into  an 
oiled  mould.  Or  if  liked  the  mould  may  be  decorated 
first,  in  this  way:  Rinse  with  cold  water,  pour  in  a 
little  lemon  jelly.  When  set  lay  in  a  decoration  of 
pistachio  nuts,  and  set  with  more  jelly. 

Caramel  Custard. 

From  Mrs.  Walter  MacGavin. 

Put  on  y2  a  cupful  of  granulated  sugar  into  a  gran- 
ite saucepan,  stir  constantly  until  it  melts  and  slightly 
browns.  Have  ready  beaten  the  yolks  of  4  eggs.  Add 
1  pint  of  milk  to  the  melted  sugar  and  mix  well  until 
hot  and  all  the  sugar  is  dissolved.  Add  a  tablespoonful 
of  powdered  sugar  to  the  yolks,  pour  the  hot  milk  over 
them,  stirring  all  the  time;  put  into  a  "Bain  Marie" 
and  stir  with  a  wooden  spoon  until  it  begins  to  thicken. 
Take  off  the  fire  and  pour  into  individual  custard  cups 
or  into  a  large  dish. 

N.  B. — Must  be  eaten  cold. 

Chocolate  Cream. 
From  Mrs.  C.  F.  Aked. 

Take  1^2  ounces  of  grated  chocolate,  2  ounces  of 
sugar,  ll/2  gills  of  milk,  %  ounce  of  gelatine,  and  the 
yolks  of  3  eggs.  Beat  the  yolks  of  the  eggs  well,  put 
them  into  a  basin  with  the  grated  chocolate,  the  sugar, 
and  the  milk;  stir  all  together,  pour  into  a  jar,  set  jar 
in  a  saucepan  of  boiling  water,  and  stir  all  one  way 
till  the  mixture  thickens,  taking  care  it  does  not  curdle. 
Strain  all  into  a  basin,  stir  in  the  dissolved  gelatine. 


110 

and   when   cool   but   not   stiff,   add   1%   gills   of   well 
whipped  cream.    Pour  into  an  oiled  mould. 


Coffee  Cream. 

From  Mrs.  C.  F.  Aked. 

Make  some  strong  coffee,  14  of  a  pound  to  1  teaeup- 
ful  of  water,  put  into  a  basin  with  2  yolks  of  eggs  and 
1  ounce  of  sugar,  and  put  the  basin  into  a  saucepan 
of  boiling  water;  add  1  ounce  of  dissolved  gelatine 
and  stir  over  the  fire  till  the  mixture  thickens,  then 
let  it  get  cold.  Whip  up  a  pint  of  good  cream  quite 
stiff  and  add  the  coffee  to  it  by  degrees,  so  that  it  is 
quite  smooth  and  thick.  Then  either  put  it  as  it  is  into 
Nuremberg  glasses  or  put  it  into  a  mould  and  place 
on  ice  for  3  hours,  then  turn  out.  When  moulded  and 
turned  out,  a  few  of  the  very  small  silver  chocolate 
bonbons  dotted  about  look  very  effective. 

N.  B. — It  is  easier  and  more  satisfactory  to  use 
essence  of  coffee  for  coffee  cream. 


Coffee  Frappe 

From  Mrs.  G.  J.  Wright. 

Five  tablespoonfuls  of  powdered  sugar,  1  cupful  of 
clear  strong  coffee,  1  pint  of  whipped  cream.  Stir  all 
together  carefully,  pour  into  a  melon  mould,  and  pack 
in  ice  and  salt  for  3  or  4  hours. 


Custard  for  Meringue. 

From  Mrs.  C.  F.  Aked. 

Put  into  a  stewpan  1  ounce  fine  flour,  1  raw  yolk 
of  egg,  2  ounces  butter,  1  ounce  castor  sugar,  1^2  gills 


Ill 

of  cold  milk;  stir  these  over  the  fire  till  the  mixture 
boils,  then  flavor  with  a  few  drops  of  vanilla  essence, 
and  mix  into  it  1  tablespoonful  of  whipped  cream  and 
use. 

Meringue  Mixture. 
From  Mrs.  C.  F.  Aked. 

Put  the  whites  of  4  fresh  eggs  in  a  bowl  and  whip 
till  quite  stiff  with  a  pinch  of  salt,  then  mix  in  quickly 
!/2  pound  of  castor  sugar  with  a  wooden  spoon,  and 
use  as  desired. 

Farina  Souffle — Cold. 
From  Mrs.  C.  F.  Aked. 

Take  a  pint  of  milk,  sweeten;  when  boiling  stir  in 
*2  ounces  of  farina  and  cook  for  10  minutes,  stirring  all 
the  time.  Then  take  off  the  fire  and  add  %  ounce  of 
gelatine  dissolved  in  a  gill  of  milk.  Stir  well,  and 
flavor  to  taste.  Whip  */£  pint  of  double  cream  till 
\ery  stiff,  mix  into  the  farina  lightly,  and  pour  into 
a  mould. 

Genoa  Cream. 
From  Mrs.  C.  F.  Aked. 

Take  1  pint  of  milk,  %  pound  of  stale  macaroons, 
1  ounce  of  gelatine,  4  ounces  of  sugar,  8  yolks  of  eggs, 
y>2  pint,  of  whipped  cream,  and  a  few  chopped  candied 
fruits.  Soak  the  gelatine  in  a  little  of  the  milk,  boil 
the  rest  and  add  to  it  the  yolks  of  eggs,  macaroons 
(crushed),  and  sugar.  Stir  it  on  the  fire  until  it  begins 
to  thicken.  Take  it  off  the  fire  and  add  the  soaked 
gelatine.  Strain  it  through  a  hair  sieve  and  when 
nearly  cold  add  the  whipped  cream  and  candied 


112 

fruits.     Put  into  a  mould  ready    to    turn    out    when 
required. 

This  recipe  was  given  to  me  by  Mrs.  Henry  Ward 
Beecher. 

Ginger  Pudding. 

From  Mrs.  John  Hazlett. 

One-half  box  gelatine,  %  CUP  of  cold  water,  1  cup  of 
boiling  water,  %  cup  of  sugar,  1%  cups  of  heavy 
cream,  whites  of  2  eggs,  2  tablespoonfuls  of  chopped 
preserved  ginger.  Soak  the  gelatine  in  the  cold  water 
for  10  minutes;  add  the  hot  water  and  sugar;  when 
dissolved  strain  and  set  aside  to  cool.  Beat  the  cream 
and  the  whites  of  the  eggs  together  until  stiff.  Add 
the  ginger  and  gelatine.  Beat  all  together  and  pour 
into  mould  to  set.  Serve  with  whipped  cream. 

Gooseberry  Fool. 

From  Mrs.  C.  F.  Aked. 

"Top  and  tail"  the  green  gooseberries,  well  wash 
them,  put  them  into  a  jar  with  some  moist  sugar  and 
2  tablespoonfuls  of  water;  place  the  covered  jar  in  a 
saucepan  of  boiling  water  and  let  it  boil  till  the  fruit 
is  soft  enough  to  be  beaten  to  pulp  and  rubbed  through 
a  sieve.  Sweeten  plentifully,  then  gradually  add  an 
equal  quantity  of  cream.  Serve  in  a  glass  dish  or 
junket  bowl,  or,  if  preferred,  in  custard  cups  with  a 
little  whipped  cream  on  each. 

Gooseberry  Fool — Rich. 

From  Mrs.  C.  F.  Aked. 

Ingredients:  1  quart  of  gooseberries  (ripe),  1  table- 
spoonful  of  butter,  1  teacupful  of  sugar,  4  eggs. 


113 

Method :  Stew  the  gooseberries  in  barely  enough  water 
to  cover  them,  and  when  soft  and  broken,  rub  them 
through  a  sieve.  While  still  hot,  stir  well  in  the  butter, 
sugar,  and  whipped  yolks  of  the  eggs.  Pile  in  a  glass 
dish,  and  heap  on  the  top  a  meringue  of  the  whipped 
whites,  well  sweetened,  or  whipped  cream  if  preferred. 


Lemon  Cream. 
Prom  Mrs.  Philip  Rice. 

Five  eggs,  whites  and  yolks  beaten  together;  1  cup- 
ful sugar,  1  cupful  water,  juice  of  2  lemons,  rind  of  1 
lemon.  Cook  in  double  boiler.  Serve  with  whipped 
cream. 

Lemon  Souffle. 
From  Mrs.  C.  F.  Aked. 

Put  a  gill  and  a  half  of  milk  on  in  a  double  sauce- 
pan; when  it  is  hot  add  the  yolks  of  2  eggs  beaten, 
stir  until  it  thickens,  then  take  it  off  the  fire  and  add 
to  it  the  third  of  an  ounce  of  gelatine  previously  soaked 
in  %  gill  cold  milk ;  continue  stirring  till  it  is  cool,  then 
add  2l/2  ounces  sugar,  the  strained  juice  of  a  lemon, 
1  ounce  pistachio  nuts  chopped  fine  and  the  whites  of 
the  eggs  beaten  to  a  stiff  froth.  Mix  thoroughly  and 
pour  into  an  oiled  mould,  which  has  been  sprinkled  with 
some  of  the  chopped  pistachio  nuts.  Place  it  in  a  very 
cold  place  to  set. 

N.  B. — An  ounce  of  grated  chocolate  beaten  up  with 
the  yolks  of  eggs  will  change  this  into  a  Chocolate  Souf- 
fle. The  lemon  and  half  the  sugar  must  then  be 
omitted. 


114 

Marshmallow  Pudding. 

From  Mrs.  J.  Green. 

The  whites  of  3  eggs,  beaten  stiff ;  1  cupful  of  sugar, 
2  teaspoonfuls  of  gelatine  dissolved  in  i/i>  cupful  of 
hot  water.  When  the  gelatine  is  dissolved  beat  the 
sugar  and  eggs  into  it ;  flavor  to  taste ;  beat  20  minutes 
and  set  away  on  ice.  It  may  be  colored  pink,  using 
1/3  of  a  pink  tablet.  For  the  sauce,  make  a  custard  of 
the  yolks  with  1  cupful  of  milk  and  2  tablespoonfuls 
of  sugar. 

Orange  Cream. 
From  Mrs.  C.  F.  Aked. 

Put  %  pound  of  lump  sugar  and  l/^  pint  of  water 
into  a  small  saucepan  and  boil  till  the  sugar  becomes 
brittle.  Peel  4  or  5  oranges,  remove  as  much  as  pos- 
sible of  the  white  skin;  divide  them  into  their  natural 
sections  and  take  out  the  pits,  then  dip  each  section  into 
the  syrup,  holding  them  on  the  point  of  a  skewer.  Oil 
a  plain  mould  and  arrange  the  pieces  of  orange  at  the 
bottom  and  sides  closely  together.  When  firm  turn 
out  carefully  and  fill  up  the  center  with  whipped 
cream  flavored  to  taste. 

Orange  Mousse. 

From  Mrs.  C.  F.  Aked. 

Take  the  grated  rinds  of  2  sound,  well-washed  or- 
anges and  the  strained  juice  of  3,  add  3  tablespoonfuls 
of  castor  sugar  and  the  yolks  of  3  eggs.  Whip  together 
over  the  fire  until  the  mixture  nearly  boils  (if  it  boils  it 
will  curdle),  and  then  strain  into  a  basin.  Dissolve 
5  sheets  of  white  leaf  gelatine  in  2  tablespoonfuls  of  hot 
water,  and  when  cool  add  to  the  mixture,  and  be  sure 


115 

the  gelatine  is  quite  dissolved  and  not  lumpy.  Whisk 
the  whites  of  3  eggs  and  */£  tumblerful  of  cream,  add 
and  whisk  all  the  ingredients  together  lightly.  Have 
ready  a  souffle  dish  with  a  paper  tied  round.  Fill  so 
that  the  mixture  comes  quite  1  inch  above  the  china 
dish.  Remove  the  paper  before  serving,  pipe  with 
whipped  cream  and  decorate  with  chopped  pistachio 
nuts. 

Pineapple  Pudding. 

From  Miss  M.  E.  Chambers. 

Two  and  three-quarter  cupfuls  of  scalded  milk,  !/4 
cupful  of  cold  milk,  1/3  cupful  of  corn-starch,  14  cupful 
of  sugar,  !/4  teaspoonful  of  salt,  l/2  can  grated 
pineapple,  whites  of  3  eggs.  Mix  corn-starch,  sugar  and 
salt;  dilute  with  cold  milk;  add  to  scalded  milk,  stir- 
ring constantly  until  mixture  thickens,  afterwards  occa- 
sionally; cook  15  minutes.  Add  whites  of  eggs  beaten 
stiff,  mix  thoroughly.  Add  pineapple  just  before  mould* 
ing.  Fill  individual  moulds,  previously  dipped  in  cold 
water.  Serve  with  cream.  To  be  eaten  cold. 

Pineapple  Pudding. 

From  Mrs.  W.  H.  Matson. 

One  can  of  pineapple,  dice  it ;  dissolve  1  tablespoonful 
of  gelatine  in  %  cupful  of  water,  add  to  pineapple  and 
juice,  and  bring  to  boiling  point ;  set  aside  to  become 
firm ;  when  time  to  serve  take  from  mould,  cut  up  into 
bits,  and  mix  with  !/2  pint  of  cream  well  whipped. 

Prosperity  Dessert. 

From  Mrs.  E.  Carlson. 

Beat  yolks  of  4  eggs,  quite  slightly ;  add  2/3  cupful  of 
sugar,  1  lemon,  grated,  1  tablespoonful  of  lemon  juice ; 


116 

add  a  little  salt  and  1  teaspoonful  of  gelatine  dissolved 
in  mixture.  Cook  in  double  boiler  until  mixture  thick- 
ens, stirring  constantly.  Then  strain  and  add  the 
whites  of  4  eggs,  beaten  stiff;  and  when  well  mixed  set 
in  pan  of  ice  water,  stirring  occasionally.  Beat  2/3  of 
a  cupful  of  heavy  cream  stiff,  add  to  first  mixture ;  put 
in  individual  glasses,  and  sprinkle  top  with  powdered 
macaroons. 

Pistachio  Cream. 

From  Mrs.  C.  F.  Aked. 

Whip  a  pint  of  thick  cream  till  it  is  stiff ;  add  to  it  *4 
pound  of  pounded  blanched  pistachio  kernels,  */4  pound 
of  powdered  sugar,  and  ^2  ounce  of  gelatine  dissolved 
in  a  gill  of  water.  When  all  the  ingredients  are  mixed, 
add  a  little  green  coloring,  but  be  sure  to  mix  it  thor- 
oughly. Then  pour  the  cream  into  a  mould  and  set  on 
ice  until  firm. 

Raisin  Mould. 

From  Mrs.  C.  F.  Aked. 

Ingredients :  2  eggs,  1  pint  of  milk,  2  tablespoonfuls 
of  corn-starch,  a  little  sugar,  some  candied  fruit,  y± 
pound  of  Sultana  raisins.  Method:  Stew  the  raisins 
gentty  in  a  little  sweetened  water  for  an  hour.  Bring 
the  milk  to  boiling  point,  stir  in  the  corn-starch  blended 
with  a  spoonful  or  two  of  cold  milk,  and  the  raisins 
strained ;  allow  it  to  simmer  for  10  minutes,  stirring  all 
the  time ;  then  add  the  sugar,  the  beaten  eggs,  and  the 
candied  fruit,  cut  into  small  pieces.  Beat  all  well  until 
perfectly  smooth,  and  pour  into  a  shape.  Turn  out 
when  set,  and  serve  with  red  currant  sauce  or  choco- 
late sauce. 


117 
Rice  Imperial. 

From  Mrs.  C.  F.  Aked. 

Wash  3  ounces  of  Carolina  rice,  put  into  a  dish  with 
iy2  ounces  of  sugar  and  1%  pints  of  milk.  Let  it  soak 
for  an  hour,  then  bake  in  a  slow  oven  for  2  or  3  hours, 
taking  care  it  does  not  acquire  a  brownish  tinge.  Re- 
move the  skin  and  stir  into  it  %  ounce  of  gelatine,  pre- 
viously dissolved  in  %  P*nt  °f  milk ;  add  1  teaspoonf ul 
of  vanilla,  and  2  ounces  mixed  preserved  fruits  cut  into 
dice.  When  quite  cool  but  not  set  stir  gently  in  %  pint 
of  whipped  cream.  Pour  into  an  oiled  mould. 


Strawberry  Cream. 

From  Mrs.  C.  F.  Aked. 

Stalk  some  strawberries,  enough  to  produce  %  pint, 
sprinkle  over  them  3  ounces  of  powdered  sugar;  let 
them  stand  until  the  sugar  is  dissolved,  then  rub 
through  a  sieve ;  dissolve  %  ounce  of  gelatine  in  a  little 
warm  water  and  the  juice  of  half  a  lemon.  Whip  % 
pint  of  cream,  mix  it  with  the  pulped  fruit,  and  strain 
the  gelatine  onto  this.  Have  ready  a  wetted  mould,  or 
better  still,  one  lined  with  jelly,  garnished  with  a  few 
halved  strawberries,  pour  in  the  mixture  and  leave  on 
ice  till  set. 

Velvet  Cream. 

From  Mrs.  J.  Nash. 

Whites  of  5  eggs,  2  lemons  (rind  and  juice),  1  cupful 
gelatine,  2  cupfuls  sugar,  2  cupfuls  cream.  Take  2 


118 

custard  boilers.  Melt  the  gelatine  in  a  little  cold  water ; 
grate  the  rind  of  the  lemons  and  add  the  grated  rind 
and  the  juice  to  the  gelatine,  also  the  sugar,  in  the  first 
custard  boiler.  When  this  is  all  nicely  melted  by 
placing  the  custard  boiler  in  its  own  dish  of  boiling 
water  over  the  fire,  take  the  second  boiler  (which 
should  contain  the  cream  which  has  been  heated)  ; 
strain  the  contents  of  the  first  into  it,  adding  the  beaten 
whites.  Pour  into  a  mould  and  set  it  away  to  cool :  turn 
into  a  dish  for  the  table.  Serve  with  cream  sauce. 


NOTES 


NOTES 


'^CANDIES 


A  stir  in  time  saves  candies  fine." 


Chocolate  Caramels. 

From  Mrs.  Brockway. 

One-quarter  pound  Baker's  chocolate,  1  cupful  mo- 
lasses, 1  cupful  sugar,  1  cupful  milk,  1  teaspoonf ul  flour, 
1  teaspoonful  butter.  Place  sugar,  molasses  and  milk 
in  a  saucepan  over  the  fire  and  when  warm  add  the 
grated  chocolate  and  boil  15  minutes.  Then  add  flour 
and  butter  and  boil  %  of  an  hour  longer,  or  until  thick. 
Pour  into  tin  pans  *4  inch  thick.  When  partly  cold 
mark  off  into  squares. 

Chocolate  Caramels. 

From  Miss  Sallie  Carmany. 

Boil  together  for  20  minutes  1  cupful  molasses,  1  cup- 
ful sugar,  1  cupful  chocolate,  */2  cupful  milk.  When 


122 

nearly  done  add  a  piece  of  butter  size  of  an  egg; 
flavor  with  vanilla.  Try  in  water.  Stir  a  few  minutes 
and  pour  on  buttered  dishes.  When  not  quite  cold 
mark  the  candy  in  little  squares  with  the  back  of  a 
knife. 

Cocoanut  Drops. 

From  Mrs.  J.  H.  Barnard. 

Take  a  portion  of  the  fondant  (see  recipe  for  "Pond- 
ant")  and  place  in  double  boiler.  Care  must  be  taken 
that  it  does  not  melt,  only  soften;  then  stir  in  some 
shredded  cocoanut  with  a  little  lemon  or  vanilla  flavor- 
ing, and  when  thoroughly  mixed  drop  on  wax  or  but- 
tered paper,  saving  a  small  portion  to  be  colored  with 
a  few  drops  of  fruit  coloring.  This  is  to  be  dropped  in 
small  quantities  on  top  of  the  plain  ones.  When  cold 
remove  the  paper  and  pack  in  tin  boxes. 

Delight. 

From  Mrs.  Maginnis. 

Ingredients:  2  cupfuls  brown  sugar,  %  cupful  milk 
and  cream  mixed,  %  cupful  chopped  walnuts  and 
almonds.  Va  cupful  cut  figs  and  dates,  a  large  piece  of 
butter,  V2  tablespoonful  vanilla.  Method:  Boil  to- 
gether sugar,  milk  and  butter  till  it  makes  a  soft  ball. 
Beat  until  creamy,  then  add  nuts,  figs  and  dates.  Stir 
in  vanilla  and  pour  on  buttered  plates  to  cool. 

Divinity  Creams. 

From  Mrs.  J.  H.  Barnard. 

Three  cupfuls  granulated  sugar,  %  cupful  Karo 
corn  syrup,  ^2  cupful  water;  whites  of  3  eggs,  1 
cupful  chopped  nuts.  Boil  sugar,  syrup  and  water  to 


123 

the  point  when  it  will  form  a  soft  ball  when  dropped 
in  cold  water.  Take  out  one  cupful  and  stir  into  the 
beaten  whites  of  eggs.  Boil  the  rest  of  the  syrup  until 
it  is  brittle  when  dropped  in  cold  water;  then  mix 
with  the  whites  and  beat  and  beat  and  beat.  Add  nuts 
and  flavoring  (lemon  or  vanilla).  Drop  on  buttered  or 
wax  paper  or  in  buttered  pan  and  cut. 

Divinity  Creams. 
From  Mrs.  Waldo  Coleman. 

2-2/3  cupfuls  of  granulated  sugar,  2/3  cupful  of  Karo 
corn  syrup,  l/2  cupful  of  cold  water.  Mix  all  together 
and  boil  until  the  mixture  cracks  in  water  when  tested. 
Let  mixture  stand  a  minute  or  two ;  then  pour  over  the 
stiffly  beaten  whites  of  three  eggs.  Beat  all  until  quite 
stiff,  but  not  too  stiff  to  pour.  Add  1  cupful  of  broken 
walnut  meats  and  pour  into  buttered  platter  to  cool. 
Flavor  if  desired  with  a  teaspoonful  of  vanilla. 

Fondant. 

(The  foundation  of  nearly  all  cream  candies.) 
From  Mrs.  J.  H.  Barnard. 

Four  cupfuls  granulated  sugar,  1  cupful  water;  put 
in  a  granite  kettle  and  stir  until  dissolved.  Place  over 
fire  and  boil  without  stirring  for  about  six  minutes. 
Dip  fork  into  syrup  and  try,  by  holding  up  fork  and 
watching  if  it  spins  a  thread.  Test  it  still  further  by 
dropping  a  little  in  cold  water,  and  as  soon  as  it  will 
form  a  soft  ball,  remove  from  fire  and  let  stand  until 
blood-warm,  then  stir  with  a  wooden  spoon  or  paddle 
until  it  begins  to  crumble.  Work  fast  and  hard  until 
it  is  a  smooth  white  mass;  then  it  must  be  kneaded 


124 

with  the  hands  like  dough  until  it  is  perfectly  smooth 
and  creamy  and  shiny.  Pack  in  bowl  and  cover  with 
a  thin  damp  cloth  and  set  away  in  a  cool  place  until 
needed. 

Fudge. 

From  Mrs.  J.  H.  Barnard. 

Three  cupfuls  brown  sugar,  1  ctfpful  granulated 
sugar,  1  cupful  milk,  piece  of  butter  size  of  walnut, 
2  even  tablespoonfuls  of  chocolate  or  breakfast  cocoa, 
juice  of  half  a  lemon;  stir  well  and  boil  for  about  10 
minutes.  Be  very  careful  that  it  does  not  burn.  The 
stirring  is  quite  important.  When  it  will  form  a  soft 
ball  when  dropped  in  cold  water,  remove  from  fire  and 
stir  or  beat  until  it  begins  to  thicken ;  add  a  tablespoon- 
ful  of  vanilla  and  pour  into  buttered  tins.  When  cool 
cut  in  squares  and  when  cold  pack  in  tin  box. 

Fudge. 

Prom  Miss  Augusta  Gibbs  Foute. 

Mix  2  cupfuls  of  sugar,  1  cupful  of  cream,  2  table- 
spoonfuls  of  chocolate,  and  boil  until  mixture  hardens 
when  dropped  into  cold  water;  when  done  add  1  tea- 
spoonful  of  vanilla  and  butter  the  size  of  a  walnut. 
Pour  into  a  buttered  pan  to  cool. 

Marshniallows. 

From  Mrs.  J.  H.  Barnard. 

Six  tablespoonfuls  water,  2  cupfuls  sugar.  Soak  2 
tablespoonfuls  gelatine  in  6  tablespoonfuls  of  water, 
pinch  of  salt.  Heat  sugar  and  6  tablespoonfuls  of 
water  until  dissolved ;  let  it  just  come  to  the  boil ;  add 


125 

gelatine  and  beat  all  together  10  minutes.  Add  tea- 
spoonful  of  vanilla  and  the  well  beaten  white  of  one 
egg,  and  beat  10  minutes  more,  or  until  soft  enough  to 
settle  in  sheet.  Have  granite  pans  thickly  dusted  with 
confectioner's  sugar  and  corn-starch  (half  and  half)  ; 
pour  in  the  candy  about  half  an  inch  deep,  and  when 
thoroughly  cold  cut  in  cubes  and  roll  in  confectioner's 
sugar. 

Marshmallows. 

From  Mrs.  J.  J.  Miller. 

Dissolve  1  box  of  Knox's  gelatine  in  12  tablespoon- 
fuls  of  cold  water.  Boil  4  cups  of  granulated  sugar  in 
16  tablespoonfuls  of  cold  water  until  it  will  form  a 
ball  when  tested  in  cold  water ;  beat  this  syrup  into  the 
gelatine  slowly  until  cold.  Roll  in  powdered  sugar,  and 
cut  into  squares. 

Opera  Creams. 
From  Mrs.  William  Hazlett. 

One  cupful  milk,  4  cupfuls  sugar,  %  teaspoonful  salt, 
chocolate  to  suit  taste,  vanilla.  Boil  till  it  will  form 
in  water.  Beat  and  drop  by  the  spoonful  on  buttered 
plate. 

Panoche. 

From  Mrs.  Myers. 

Put  over  the  fire  in  a  saucepan,  1  pound  of  brown 
sugar  with  1  cupful  of  cream  and  boil  to  the  stage 
when  dropped  into  cold  water  it  makes  a  soft  but 
firm  ball  in  the  fingers.  Take  from  the  fire  and  stir 
in  a  cupful  of  chopped  English  walnuts,  hickory  nuts 


126 

or  pecans,  and  stir  again  a  few  minutes;  then  turn 
out  upon  a  buttered  shallow  pan  and  when  cool  cut 
into  squares  with  a  sharp  knife. 


Panoche. 

From  Miss  Augusta  Gibbs  Foute. 

Mix  2*/2  cupfuls  of  brown  sugar,  1  cupful  cream,  but- 
ter the  size  of  a  walnut;  boil  until  candy  can  be  made 
into  a  ball  when  tested.  Add  1  cupful  of  walnuts  finely 
broken;  beat  until  thick  and  pour  out  into  a  buttered 
pan  to  cool.  If  milk  is  used  more  butter  is  necessary. 
A  teaspoonful  of  unsweetened  chocolate  may  be  added. 


Peppermint  Drops. 
From  Mrs.  J.  H.  Barnard. 

Two  cupfuls  granulated  sugar,  %  cupful  of  water; 
boil  without  stirring  for  5  minutes;  remove  from  stove 
and  add  %  teaspoonful  essence  of  peppermint.  Beat 
for  a  few  minutes,  then  drop  on  buttered  paper  just 
enough  to  form  small  round  peppermints. 


Vanilla  Caramels. 
From  Miss  Sallie  Carmany. 

Two  cupfuls  white  sugar,  2/3  of  a  cupful  sweet  milk ; 
fill  up  with  butter  not  melted;  1  teaspoonful  vanilla. 
Stir  until  it  begins  to  boil  and  not  again.  Boil  25 
minutes  or  until  it  turns  light  brown.  Pour  on  but-, 
tered  tins,  and  when  slightly  cool  mark  off  in  squares 
with  a  sharp  knife. 


NOTES 


"  There's  many  a  slip  'twixt  cook  and   lip." 


CAKES 


Spice  Cakes. 

From  Mrs.  E.  Carlson. 

Four  eggs,  %  cupful  butter,  2  scant  cupfuls  sugar, 
i/4  cupful  molasses,  1%  cupfuls  milk,  3  cupfuls  flour, 
2  teaspoonfuls  baking  powder,  l/2  teaspoonful  cinna- 
mon, %  teaspoonful  cloves,  *4  teaspoonful  allspice,  ^ 
teaspoonful  nutmeg. 

Spice  Cake. 
From  Mrs.  William  Hazlett. 

One  and  one-half  cupfuls  sugar  and  2/3  cupful  butter 
(scant)  creamed  together,  1  cupful  sour  milk,  2  eggs 
(separated  and  well  beaten),  2  cupfuls  flour,  1  cupful 
raisins  (chopped  and  rolled  in  flour),  y%  teaspoonful 
cloves,  1  teaspoonful  cinnamon,  1  teaspoonful  soda 
(dissolved  in  milk). 

Spice  Cake. 
From  Mrs.  I.  F.  Littlefield. 

One  cupful  dark  brown  sugar,  1  cupful  butter,  1 
cupful  New  Orleans  molasses,  1  cupful  very  strong 
coffee,  3%  cupfuls  sifted  flour,  1  teaspoonful  cinnamon, 
1/2  grated  nutmeg,  l/2  teaspoonful  ground  cloves,  1  level 
teaspoonful  soda  sifted  in  molasses,  3  eggs.  Cream 
butter  and  sugar,  and  add  coffee  and  spices ;  beat  yolks 
and  whites  of  eggs  separately;  then  add  yolks  to  the 


130 

other  ingredients,  with  molasses  and  soda;  then  the 
flour  and  whites  of  eggs  last.  Beat  all  thoroughly  and 
bake  in  two  pans  in  moderate  oven  for  y2  hour. 

Spice  Cake. 

From  Mrs.  C.  W.  Slack. 

Four  eggs,  2  eupfuls  sugar  (one  white  and  one 
brown),  3  eupfuls  flour,  1^  teaspoonfuls  baking  pow- 
der, 1  teaspoonful  cloves,  1  teaspoonful  cinnamon,  1 
teaspoonful  allspice,  2  bars  of  chocolate.  Chop  citron 
and  almonds  and  stir  part  into  the  mixture  and  drop 
the  rest  on  top.  Drop  with  a  teaspoon  on  buttered 
tins. 

Simnel  Cake. 

From  Mrs.  C.  F.  Aked. 

One-half  pound  butter,  %  pound  brown  sugar,  6 
eggs,  1/2  pound  currants,  ^  pound  raisins,  %  pound 
mixed  peel,  a  few  candied  cherries,  y2  pound  flour,  % 
teaspoonful  pounded  ammonia.  Put  the  powdered  am- 
monia into  the  butter  and  beat  it  with  the  sugar  to 
a  cream.  Beat  the  eggs  well  and  add  them  by  degrees 
so  as  not  to  curdle  them ;  put  in  fruits  and  lastly  the 
flour.  Put  half  into  a  well-lined  round  cake  tin,  then 
put  in  a  flat  round  cake  of  almond  paste  as  described 
below,  and  then  the  rest  of  the  cake  mixture  on  top. 
Bake  gently  about  3  hours.  When  cool,  remove  the 
papers,  trim  the  top  quite  flat  £lnd  lay  on  the  other  half 
cake  of  almond  paste,  having  rolled  it  and  moulded  it 
exactly  to  fit  the  top  of  the  cake.  Bake  the  remains 
of  the  almond  paste  into  even-sized  balls,  and  place  all 
round  the  cake.  Put  half  a  cherry  on  top  of  each.  It 
needs  no  further  cooking. 

For  the  Almond  Paste :  1  pound  ground  almonds,  ^ 


131 

pound  powdered  sugar,  V&  pound  icing  sugar,  vanilla 
essence,  almond  essence,  the  juice  of  %  lemon  (or  more 
if  liked).  Either  pound  together  in  the  mortar,  or  if 
not  convenient  mix  together  with  the  hand  thoroughly, 
adding  either  1  or  2  fresh  eggs  well  beaten  as  needed 
to  mix  all  to  a  moist  but  firm  paste.  It  needs  no  cook- 
ing. Use  as  directed  above,  rolling  out  with  pastry  pin 
to  the  size  of  the  cake,  and  making  the  edge  round  with 
a  knife. 

Lincoln  Cake. 

From  Mrs.  J.  Nash. 

Six  eggs,  1  pound  flour,  %  pound  butter,  1  pound 
sugar,  2  cupfuls  sour  cream,  1  teaspoonful  soda  (stirred 
in  cream),  1  tablespoonful  rose  water,  grated  rind  of 
1  lemon,  y2  pound  seeded  raisins.  Beat  eggs  separately 
and  put  ingredients  together  as  usual.  Bake  in  loaf  or 
card. 

Potato  Cake. 

From  Mrs.  Franklin  A.  Zane. 

One  cupful  butter,  2  cupfuls  sugar,  2  cupfuls  flour, 
i/2  cupful  milk,  1  cupful  mashed  potatoes  (cold  and  un- 
seasoned) 1  cupful  raisins,  1  cupful  chopped  walnuts, 
1  cupful  grated  chocolate  (or  4  sticks),  4  eggs  beaten 
separately,  2  teaspoonfuls  baking  powder,  1  teaspoon- 
ful cinnamon,  1  teaspoonful  cloves,  1  teaspoonful  nut- 
meg. If  baked  in  sheet,  bake  1  hour  to  l1/^  hours.  If 
in  loaf,  bake  2%  hours  to  3  hours. 

Tumbler  Cake. 

Miss  S.  J.  Chambers. 

One  tumblerful  raisins,  1  tumblerful  sugar,  1  tumbler- 
ful molasses,  1  tumblerful  eggs,  1  tumblerful  butter, 


132 

spices,  1  spoonful  soda  and  %  teaspoonful  cream  of 
tartar.  Dissolve  the  soda  in  water  and  put  the  cream 
of  tartar  in  the  flour.  Add  flour  enough  to  make  a  very 
stiff  batter.  Bake  slowly  like  fruit  cake. 

Washington  Cake. 

From  Mrs.  J.  Nash. 

Three  cupfuls  sugar,  2  cupfuls  butter,  5  eggs,  1  cup- 
ful milk,  4  cupfuls  flour,  2  teaspoonfuls  cream  of  tar- 
tar, 1  teaspoonful  soda,  %  pound  currants,  *4  pound 
seeded  raisins,  grated  rind  of  1  lemon,  a  handful  of 
citron  (cut  fine),  cinnamon  to  taste,  nutmeg  to  taste. 

Pound  Cake. 

From  Mrs.  John  C.  Coleman. 

One  dozen  eggs,  1  pound  flour,  1  pound  butter.  1 
pound  sugar.  Work  butter  and  sugar  to  a  cream ;  beat 
eggs  well  and  add  to  sugar  and  butter;  add  flour.  Do 
not  beat  mixture  but  slightly  after  putting  it  in.  Bake 
at  least  1  hour. 

Lightning  Cake. 

From  Mrs.  C.  F.  Holman. 

Put  into  a  cup  2  eggs  (unbeaten),  4  tablespoonfuls  of 
melted  butter  (not  hot),  and  fill  the  rest  of  cup  with 
milk ;  then  pour  into  a  2-quar.t  bowl,  first  adding  a  tea- 
spoonful  of  vanilla.  Put  into  a  sifter  1  cupful  of  flour, 
1  cupful  of  sugar,  1  teaspoonful  of  baking  powder; 
sift  these  into  the  bowl  and  stir  all  together  rapidly  and 
for  about  5  minutes.  Bake  in  2  layer  tins,  or  in  loaf, 
or  muffin  rings. 

N.  B. — This  is  a  rich  and  very  easily  made  cake.  One- 
half  cupful  of  currants  or  of  citron  cut  fine  may  be 
added. 


133 

Marble  Cake. 

Prom  Mrs.  William  Hazlett. 

Dark  Part:  1  cupful  sugar,  1/2  cupful  butter  (scant), 
yolks  of  4  eggs,  %  cupful  sweet  milk  or  water,  1  tea- 
spoonful  baking  powder  sifted  several  times  with  1 
full  cupful  flour,  1  teaspoonful  ground  cloves,  1  table- 
spoonful  cinnamon,  nutmeg,  pinch  of  pepper. 

White  Part:  1  cupful  sugar,  */2  cupful  butter  (scant), 
%  cupful  water  or  milk,  whites  of  4  eggs,  1  teaspoonful 
baking  powder  in  full  cupful  flour,  vanilla. 

White  Perfection  Cake. 

From  Mrs.  J.  Green. 

Three  cupfuls  sugar,  1  cupful  butter,  1  cupful  rnilk, 
3  cupfuls  flour,  1  cupful  corn-starch,  whites  of  12  eggs 
beaten  stiff.  2  teaspoonfuls  cream  of  tartar  in  flour,  1 
teaspoonful  of  soda  in  half  of  milk;  dissolve  corn- 
starch  in  rest  of  milk,  and  add  to  the  sugar  and  butter 
\vell  beaten  together;  then  add  milk  and  soda,  flour 
and  whites  of  eggs ;  flavor ;  beat  well. 

Reliable  Cake. 

From  Mrs.  James  Palache. 

One  cupful  sugar,  i/o  cupful  butter,  1  teaspoonful 
yeast  powder,  sifted  with  2  cupfuls  of  flour  3  times,  % 
cupful  milk,  2  eggs  beaten  separately,  whites  added  just 
before  baking ;  flavoring. 

Banana  Cake. 

From  Mrs.  J.  Green. 

Cream  1  cupful  sugar,  */%  cupful  butter ;  add  1  whole 
egg  and  yolk  of  another,  saving  white  for  frosting ;  % 
cupful  milk  and  2  cupfuls  sifted  flour  with  2  level  tea- 


134 

spoonfuls  baking  powder ;  flavor  with  vanilla ;  bake  in 
2  layers.  Make  a  frosting  by  boiling  1  cupful  sugar  and 
y2  cupful  water  until  it  threads;  pour  over  the  stiffly 
beaten  white  of  1  egg,  beat  until  smooth  and  spread  half 
between  layers  with  2  bananas  sliced  thin  over  it ;  flavor 
the  other  half  with  vanilla  for  the  top  of  cake. 

Chocolate  Cake. 

From  Mrs.  I.  H.  Morse. 

Two  cupfuls  sugar,  y2  cupful  butter,  2/3  cupful  milk. 
2~y2  cupfuls  flour,  5  eggs  (reserving  the  whites  of  3  for 
the  frosting).  Grate  2  squares  of  chocolate  and  add  to 
the  3  whites  beaten  to  a  stiff  froth  and  2  cupfuls  of 
sugar.  Bake  the  cake  in  layers  and  spread  the  frosting 
between. 

Devil's  Food  Cake. 

From  Mrs.  Waldo  Coleman. 

Part  I.  1/2  cupful  grated  unsweetened  chocolate,  1 
cupful  light  brown  sugar,  y2  cupful  sweet  milk.  Cook 
over  the  fire,  stirring  until  dissolved ;  set  aside  to  cool. 

Part  II.  1  cupful  brown  sugar,  y2  cupful  butter, 
y2  cupful  sweet  milk,  1  level  teaspoonful  soda,  2  eggs, 
2y2  cupfuls  flour,  2  teaspoonfuls  vanilla.  Cream  the 
butter,  add  the  sugar  gradually  and  cream  together; 
add  the  eggs  and  beat  thoroughly ;  dissolve  the  soda  in 
the  milk;  add  the  milk  and  flour  alternately;  add  the 
vanilla,  and  add  Part  I  to  Part  II.  Bake  in  3  layers 
and  ice  with  boiled  icing. 

Gold  Cake. 

From  Mrs.  C.  F.  Aked. 

This  is  exceedingly  tender  and  delicious  when  made 
of  sour  cream.  It  may  be  baked  in  layers  or  in  a  loaf, 


135 

putting  the  white  and  yellow  batters  in  streaks  like  a 
marble  cake.  For  the  yellow  part,  beat  to  a  cream  the 
yolks  of  4  eggs,  then  add  a  cupful  of  sugar  and  beat 
again.  Add  %  cupful  of  thick  sour  cream  into  which 
has  been  stirred  a  half  teaspoonful  soda.  Next  fold  in 
1%  cupfuls  of  pastry  flour  that  has  been  sifted  several 
times  over,  and  flavor  with  a  little  grated  yellow  rind  of 
orange  and  a  teaspoonful  of  orange  juice,  or  less  of  the 
extract. 

Layer  or  Jelly  Cake. 
From  Mrs.  Dixon. 

Two  cupfuls  sugar,  y2  cupful  butter,  2  eggs,  1  cupful 
milk,  3  cupfuls  flour,  2  teaspoonfuls  baking  powder. 
Rub  butter  and  sugar  to  a  cream,  add  eggs  (well 
beaten),  then  milk,  baking  powder  and  flour. 

Pistache  Cake. 
From  Mrs.  G.  C.  Boardman,  Jr. 

One  and  three-quarter  cupfuls  flour,  1*4  cupfuls 
powdered  sugar.  4  eggs.  Beat  eggs  10  minutes,  add 
sugar,  beat  10  minutes  more,  then  add  flour  and  beat 
10  minutes;  pour  immediately  in  well  buttered  cake- 
pan,  and  bake  about  1  hour  in  moderate  oven.  When 
done,  cut  off  candied  or  hard  crust,  slice  with  large, 
sharp  knife  into  thin  layers ;  fill  with  following :  l/2  pint 
whipped  cream  (stiff),  1  cupful  almonds  chopped  (not 
too  fine),  2  tablespoonfuls  powdered  sugar,  extract  of 
pistache  to  taste,  1  drop  of  coloring.  Frosting:  Beat 
enough  powdered  sugar  into  white  of  1  egg  to  make 
stiff  enough  to  spread,  add  pistache  extract,  and  drop 
of  coloring.  Should  not  be  served  for  10  hours,  as  cake 
should  absorb  the  cream. 


136 

Boll  Sponge  Cake. 

From  Mrs.  Chapman. 

Three  eggs,  1  scant  cupful  sugar,  1  scant  cupful 
flour  (salt  flavoring),  1  teaspoonful  yeast  powder,  1 
tablespoonful  boiling  water.  Beat  eggs  and  sugar  to  a 
cream,  add  flour  and  beat  well;  add  other  ingredients, 
hot  water  the  last.  Bake  in  slow  oven. 

Sponge  Cake. 

From  Mrs.  J.  Green. 

Four  eggs  well  beaten;  1-2/3  cupfuls  sugar,  2/3  cup- 
ful water  with  juice  of  lemon  or  lime,  2  cupfuls  flour, 
1  teaspoonful  baking  powder,  a  pinch  of  salt.  Bake  15 
minutes  with  oven  door  open  and  15  minutes  with  door 
closed. 

Walnut  Cake. 

From  Mrs.  F.  P.  Burgess. 

One  cupful  walnuts  (do  not  break  very  fine),  1  cup- 
ful sugar,  l/2  cupful  milk,  y2  cupful  butter  (scant),  2 
cupfuls  flour  (before  sifting),  2  teaspoonfuls  baking 
powder,  whites  of  3  eggs  beaten  to  stiff  froth.  Cream 
sugar  and  butter,  add  milk,  then  flour,  then  the  beaten 
whites  of  eggs,  and  last  the  nuts,  well  floured.  As  all 
flour  is  not  the  same,  a  little  more  milk  is  sometimes 
needed  to  make  the  right  consistency. 

Walnut  Wafers. 

From  Mrs.  John  C.  Coleman. 

One  cupful  brown  sugar,  2  eggs,  4  tablespoonfuls 
flour  after  it  is  sifted,  pinch  of  salt,  pinch  of  baking 
powder.  One  teaspoonful  of  mixture  makes  proper 
size  of  wafer.  Scatter  chopped  walnuts  on  top  and 
allow  a  little  space  for  spreading  between  the  wafers. 


137 

Walnut  Wafers. 

From  Mrs.  Philip  Rice. 

One  cupful  broken  walnuts,  1  cupful  brown  sugar, 
2  eggs  (whites  and  yolks  beaten  together),  3  heaping 
tablespoonfuls  flour,  pinch  of  salt,  1  tablespoonful 
melted  butter. 

Bonchettes. 

From  Mrs.  J.  Nash. 

Six  eggs  beaten  separately,  2  cupfuls  sugar,  2  cup- 
fuls  flour,  grated  rind  of  1  lemon,  %  teaspoonful  soda, 
1  teaspoonful  cream  of  tartar.  Bake  in  patty  pans. 
When  cold  split  open  and  fill  with  whipped  cream. 

Malvern  Cakes. 

From  Mrs.  C.  F.  Aked. 

Make  a  sheet  of  sponge  cake  in  the  following  way : 
Beat  3  eggs  with  41/2  ounces  of  sugar  to  a  very  stiff 
froth,  resembling  thick  cooked  custard.  Put  the  egg 
whisk  aside  and  lightly  stir  in  (with  a  spoon)  3  ounces 
of  flour  with  %  teaspoonful  of  baking  powder  mixed 
into  it.  Bake  in  a  Swiss  roll  tin  or  meat  tin  lined  with 
buttered  paper.  It  should  be  about  10  by  14  inches. 
When  lightly  browned  and  firm  to  the  touch,  turn  onto 
a  paper  dusted  with  powdered  sugar  to  cool.  When 
cold,  spread  with  the  following  butter  icing,  and  if 
possible  leave  2  or  3  hours  in  a  cool  place  before  cut- 
ting out.  For  the  icing,  take  2  ounces  of  fresh  butter, 
!/£  pound  of  icing  sugar,  2  heaped  teaspoonfuls  of  any 
good  cocoa.  Beat  the  butter  and  icing  sugar  together. 
Add  just  sufficient  water  to  the  cocoa  to  dissolve  it  to 
a  smooth,  thick  cream.  Stir  it  into  the  icing,  and  beat 


to  a  smooth  paste.  Spread  with  a  knife  on  the  sponge 
cake,  dipping  the  knife  in  boiling  water  to  smooth  it  if 
necessary.  When  cold  and  firmly  set,  cut  cleanly  into 
small  fingers  with  a  large,  sharp  carving  knife. 


Victoria  Cakes. 

From  Mrs.  C.  P.  Aked. 

Take  4  eggs,  ^  pound  of  powdered  sugar,  2  ounces 
of  Vienna  flour,  2  ounces  of  corn  flour,  1  teaspoonful  of 
baking  powder.  For  the  icing :  14  pound  of  fresh  but- 
ter, y2  pound  of  icing  sugar,  some  brown  almonds 
chopped,  a  few  drops  of  almond  essence.  Beat  the  yolks 
of  eggs  with  the  powdered  sugar,  sift  the  flour  and 
baking  powder,  beat  up  the  whites  to  a  very  stiff  froth ; 
then  stir  the  flour  into  the  yolk  mixture,  add  the  whites 
of  eggs  very  lightly  but  thoroughly  stirred  in.  Butter 
some  little  square  moulds,  pour  in  the  mixture,  and 
bake.  Or  the  mixture  can  be  baked  in  a  square  tin  and 
cut  into  small  cakes  after  it  is  baked.  When  cold, 
cover  each  little  cake  with  the  following  icing :  Put  the 
icing  sugar  through  a  hair  sieve  into  a  basin,  add  the 
butter  and  work  with  a  wooden  spoon  till  quite  smooth, 
then  add  a  few  drops  of  almond  essence  if  liked,  or 
can  be  left  plain.  Ice  each  little  cake  and  sprinkle 
chopped  almonds  on  top. 


Soft  Gingerbread. 

Mrs.  0.  G.  Dornin. 

One  cupful  molasses,  1  cupful  brown  sugar,  1  cupful 
sour  milk,  1  teaspoonful  soda,  3  cupfuls  flour,  3  eggs, 
YO  cupful  butter,  2  teaspoonfuls  ginger. 


139 

Molasses  Gingerbread. 

From  Mrs.  J.  Nash. 

One-half  cupful  sugar,  ^  cupful  molasses,  %  cupful 
sour  milk,  %  cupful  butter,  1  egg,  2  cupfuls  flour,  1 
teaspoonful  soda  (dissolved  in  sour  milk),  spice  to 
taste. 

Yorkshire  Parkin. 

From  Mrs.  C.  F.  Aked. 

Ingredients:  %  pound  flour,  !/£  pound  oatmeal  (me- 
dium), 1/2  pound  syrup  (molasses),  !/4  pound  soft 
sugar,  14  pound  butter  or  lard,  candied  peel,  pinch  of 
salt,  1  teaspoonful  carbonate  soda,  1  egg.  Method :  Put 
the  syrup  and  butter  in  a  jar  on  the  stove  to  warm. 
Mix  the  beaten  egg  and  the  carbonate  soda,  flour,  oat- 
meal, salt,  sugar,  and  peel  together,  then  stir  in  the 
contents  of  the  jar  and  well  mix,  adding  buttermilk 
if  not  thin  enough  to  drop  off  a  spoon.  Bake  in  a 
square  roasting  tin  well  buttered  about  %  an  hour. 
Done  when  firm  in  the  center.  Try  with  finger. 


Coffee  Cake. 

From  Mrs.  Franklin  A.  Zane. 

Use  1  cupful  brown  sugar,  1  cupful  molasses,  ^  cup- 
ful butter,  1  cupful  strong  coffee,  1  egg  (or  yolks  of 
2),  1  heaping  teaspoonful  soda  in  flour,  1  tablespoon- 
ful  cinnamon.  1  teaspoonful  cloves,  2  pounds  raisins, 
14  pound  citron.  Soften  the  butter,  beat  with  the 
sugar,  add  the  eggs,  spices,  molasses,  and  coffee,  then 
the  flour,  and  lastly  the  fruit  dredged  with  flour. 


140 
German  Coffee  Cake. 

From  Mrs.  Franklin  A.  Zane. 

Melt  butter,  the  size  of  a  walnut,  in  %  cupful  of 
warm  milk;  pour  into  a  pint  of  bread  sponge;  add  % 
cupful  of  sugar,  1  whole  egg  and  white  of  another, 
beaten  well  together,  a  few  raisins,  flour  to  stiffen. 
When  nearly  baked  remove  from  oven,  spreading  re- 
maining beaten  yolk  of  egg  over  the  top ;  sprinkle  well 
with  granulated  sugar  mixed  with  cinnamon  to  taste. 
Put  back  into  oven  and  bake  a  little  longer  until  done. 


Oatmeal  Cookies. 

From  Mrs.  Franklin  A.  Zane. 

Three-quarters  cupful  butter,  1  cupful  sugar,  2  eggs, 
2  cupfuls  Quaker  Oats,  1%  cupfuls  flour,  %  teaspoon- 
ful  soda,  2  tablespoonfuls  milk  (fresh  or  sour,  the  lat- 
ter preferable),  1  cupful  raisins.  (Sometimes  add 
nuts.)  Very  stiff  mixture.  Dot  on  pan  in  heaping  tea- 
spoonfuls.  It  spreads  when  heated. 


Chocolate  Icing. 

From  Mrs.  Warring  Wilkinson. 

Two  ounces  chocolate,  place  where  it  will  melt  slowly 
but  not  scorch.  When  melted  stir  3  tablespoonfuls 
of  milk  or  cream  and  1  of  water  into  the  chocolate. 
Mix  all  well  together;  add  a  scant  teacupful  of  sugar; 
boil  5  minutes  and  while  hot  (when  cake  is  cold)  spread 
evenly  over  the  surface. 


141 
Feather  Filling  for  any  Layer  Cake. 

From  Mrs.  H.  C.  Botsford. 

One  cupful  water,  2  large  tablespoonfuls  flour;  mix 
as  for  starch  and  boil  till  thick  like  cream.  Stand  till 
cold.  Cream  y2  cupful  butter  and  1  cupful  sugar,  and 
beat  a  little  at  a  time  into  the  flour  and  water.  Flavor 
with  vanilla. 


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BREAD 


Brown  Bread. 


From  Mrs.  J.  J.  Miller. 

One  egg;  beat  yolk  and  white  separately;  use  yolk; 
1/2  teacupful  brown  sugar,  2  tablespoonfuls  molasses,  2 
level  tablespoonfuls  melted  butter,  2  teacupfuls  butter- 
milk or  sour  milk,  4  teacupfuls  coarse  graham  flour. 
Stir  thoroughly.  One  level  teaspoonful  soda,  added 
just  before  the  beaten  white  of  egg.  Stir  slightly. 
Bake  in  two  small  loaves  in  a  slow  oven. 


Brown  Bread. 

From  Mrs.  C.  H.  Slack. 

One  cupful  corn  meal,  1  cupful  rye  meal,  1  cupful 
graham  flour;  mix  with  water  or  some  milk;  1  cupful 
molasses,  1  teaspoonful  soda,  1  tablespoonful  melted 
butter.  Steam  from  3  to  5  hours. 


Bran  Bread. 

From  Mrs.  Philip  Rice. 

Two  cupfuls  Ralston  bran,  1  cupful  white  flour,  1 
cupful  sweet  milk,  1  teaspoonful  baking  powder,  ^ 
teaspoonful  soda,  */£  teaspoonful  salt,  2  tablespoon- 
fuls molasses.  Bake  in  moderate  oven  1  hour. 


146 

Graham  Bread. 

From  Mrs.  G.  J.  Wright. 

Two  and  a  half  cupfuls  graham  flour,  1  cupful  yellow 
corn  meal,  1  cupful  white  flour,  1  teaspoonful  baking 
powder,  1  teaspoonful  salt,  sifted  with  the  white  flour. 
Mix  these  very  thoroughly.  In  another  bowl  dissolve 
1  teaspoonful  soda  in  2%  cupfuls  sour  milk  or  butter- 
milk. Add  1  tablespoonful  olive  oil  and  l/2  cupful  mo- 
lasses. Stir  in  the  flour,  beating  well.  If  desired,  a 
cupful  of  raisins  may  be  added.  Bake  in  2  loaves,  in 
a  slow  oven. 

Southern  Corn  Bread. 

From  Mrs.  Monroe  Salisbury. 

Two  cupfuls  well  cooked  granulated  hominy,  1  cup- 
ful well  cooked  white  corn  meal,  4  tablespoonfuls  but- 
ter, enough  milk  to  make  a  very  soft  batter,  salt  to 
taste,  2  teaspoonfuls  baking  powder,  3  eggs.  Heat  and 
butter  pan.  Cook  in  medium  hot  oven  for  40  minutes. 

Nut  Bread. 

From  Mrs.  H.  C.  Botsford. 

Three  cupfuls  flour,  %  cupful  sugar,  4  teaspoonfuls 
baking  powder,  1  teaspoonful  salt.  Sift  all  together; 
add  ll/2  cupfuls  sweet  milk  and  1^  cupfuls  of  walnuts 
chopped.  Bake  %  of  an  hour. 


Nut  Bread. 

From  Mrs.  W.  H.  Matson. 

Sift  together  4  cupfuls  flour,  1  teaspoonful  salt,  1 
cupful  sugar,  and  4  teaspoonfuls  baking  powder.    Add 


147 

2  cupfuls  milk  and  2  well  beaten  eggs,  1  cupful 
chopped  nuts,  and  1  cupful  raisins.  Let  stand  20  min- 
utes and  bake  40  minutes  in  moderate  oven. 

Parker  House  Rolls. 

From  Mrs.  Grover. 

Boil  1  pint  of  sweet  milk.  When  partly  cooked  melt 
into  it  half  a  cupful  of  white  sugar  (better  without 
sugar)  and  1  or  more  tablespoonfuls  of  butter  or  lard. 
When  luke-warm  add  !/2  cupful  of  yeast.  Make  a  hole 
in  2  quarts  of  flour  and  pour  this  mixture  in.  If  for 
tea  set  to  rise  over  night.  In  the  morning  mix  well 
and  knead  for  half  an  hour.  Set  to  rise  again.  At 
4  o'clock  in  the  afternoon  knead  for  10  minutes.  Boll 
out  and  cut  as  for  biscuit,  only  thinner.  Rub  melted 
butter  over  half  the  surface,  mould  over,  and  set  to 
rise.  Bake  when  light. 

Baking  Powder  Biscuits. 

From  Mrs.  Franklin  A.  Zane. 

One  quart  of  flour  sifted,  1  cupful  milk,  2  heaping 
teaspoonfuls  baking  powder,  1  heaping  teaspoonful 
lard,  1  even  teaspoonful  salt. 

Southern  Beaten  Biscuit. 

From  Mrs.  G.  C.  Boardman,  Jr. 

One  pint  flour,  1  tablespoonful  lard,  1  teaspoonful 
salt ;  mix  thoroughly.  Add  enough  water  to  make  stiff 
dough.  Beat  with  hammer  or  knead  till  dough  is 
smooth  and  snaps,  about  20  minutes,  or  put  through 
meat  chopper  3  times.  Roll  about  %  inch  thick;  cut 
and  prick  with  fork.  Bake  in  quick  oven. 


148 

Southern  Beaten  Biscuit. 

From  Miss  Augusta  Gibbs  Foute. 

One  quart  flour,  1  heaping  tablespoonful  butter,  2 
teaspoonfuls  baking  powder,  1  teaspoonful  salt,  1  pint 
milk.  Sift  flour,  baking  powder  and  salt  together  and 
mix  with  butter  with  a  spoon  (or  hands).  Mix  with 
the  milk  into  as  soft  a  dough  as  can  be  handled.  Roll 
%  inch  thick  and  bake  quickly. 

Rusks. 

From  Mrs.  C.  H.  Slack. 

One  pint  warm  milk,  with  half  a  teacupful  butter 
melted  in  the  milk,  2  eggs,  1  cupful  sugar,  salt,  l/%  yeast 
cake,  2  teaspoonfuls  vanilla.  Mix  with  flour  enough 
to  make  a  stiff  sponge.  Mix  at  night  and  in  the  morn- 
ing mould  out.  Must  be  very  light.  After  they  are 
baked,  wet  with  milk  and  brown  sugar  over  the  top. 

Bannocks. 

From  Mrs.  S.  H.  Boardman. 

Two  cupfuls  white  meal.  Scald  with  boiling  water, 
add  a  little  salt  and  beat  until  it  cools.  Stir  in  a  couple 
of  beaten  eggs  and  drop  a  tablespoonful  at  a  time  into 
boiling  lard. 

Popovers. 

From  Mrs.  G.  C.  Adams. 

Beat  2  eggs  well  together;  add  a  measuring  cupful 
of  milk ;  also  beat  in  a  cupful  of  flour  and  a  little  salt. 
Beat  long  and  hard.  Put  in  gem  pans  with  a  small 
amount  of  melted  butter  in  each  gem  pan.  Bake  about 
30  minutes.  Gem  pans  must  be  hot. 


149 

Popovers. 

From  Miss  Florence  Holman. 

One  cupful  flour,  1  cupful  milk,  %  teaspoonful  salt, 
2  eggs.  Stir  milk,  flour,  and  salt  together,  then  break 
eggs  into  batter.  Have  the  batter  same  thickness  as 
for  pan  cakes.  Beat  thoroughly  and  pour  into  hot 
buttered  gem  pans  and  bake  in  hot  oven  30  minutes. 


Waffles. 

From  Miss  Florence  Holman. 

One  egg,  2  heaping  teaspoonfuls  baking  powder,  l1^ 
pints  milk,  1  tablespoonful  corn  meal,  1  tablespoonful 
butter,  2  teaspoonfuls  sugar,  %  teaspoonful  salt,  1*4 
pints  flour.  Beat  eggs,  then  add  milk  and  butter.  Stir 
in  enough  flortr  to  make  a  thin  batter. 

N.  B. — This  recipe  is  enough  for  4  persons. 

Corn  Meal  Muffins. 

From  Mrs.  C.  A.  Savage. 

Two  tablespoonfuls  sugar,  1  tablespoonful  butter,  1 
egg,  2  cupfuls  flour,  1  cupful  corn  meal,  3  teaspoonfuls 
baking  powder,  l^/s  cupfuls  milk,  a  little  salt. 

Blueberry  Muffins. 

From  Mrs.  H.  L.  Dodge. 

One  cupful  sugar,  1  cupful  milk,  2  cupfuls  flour,  2 
eggs,  butter  size  of  an  egg,  a  little  salt,  2  teaspoonfuls 
baking  powder,  1  cupful  blueberries.  Dredge  the  blue- 
berries with  flour ;  mix  with  the  other  ingredients ;  bake 
in  muffin  rings  or  in  a  baking  pan  and  cut  into  squares. 


150 

Doughnuts. 

From  Mrs.  H.  L.  Dodge. 

Three  eggs  beaten  light,  1  coffee  cupful  sugar,  1 
coffee  cupful  milk,  1  tablespoonful  melted  butter. 
Take  about  y2  cupful  flour,  stir  into  it  3  heaping  tea- 
spoonfuls  baking  powder;  use  this  and  enough  addi- 
tional flour  to  roll  soft — the  softer  the  better;  flavor 
with  nutmeg.  Have  the  lard  hot;  cut  the  doughnuts 
and  drop  them  into  the  hot  lard. 

Doughnuts. 

From  Mrs.  William  Hazlett. 

One  cupful  sugar,  1  cupful  sweet  milk,  2  eggs,  nut- 
meg (if  desired),  butter  size  of  a  walnut,  salt,  2  tea- 
spoonfuls  baking  powder  sifted  in  flour  enough  to 
make  a  soft  dough. 

Doughnuts. 
From  Mrs.  Grover. 

Two  eggs,  1  cupful  sugar,  1  cupful  sour  or  butter- 
milk, 1  teaspoonful  (heaping)  of  saleratus,  1  small 
nutmeg,  some  salt,  flour  enough  to  handle  easily. 

Doughnuts. 

From  Mrs.  S.  F.  Mayer. 

Two  cupfuls  sugar,  y2  cupful  butter,  1  cupful  milk, 
6  eggs,  3  teaspoonfuls  baking  powder.  Cream  the 
sugar  and  butter;  add  the  eggs  well  beaten,  and  then 
the  milk.  Stir  well  and  add  a  little  salt  and  nutmeg. 
Put  the  baking  powder  into  a  quart  of  flour  and  sift 
into  the  mixture.  Add  sufficient  flour  to  roll  rather 
thin  and  cut  out  with  a  cutter  which  has  a  hole  in  the 
center.  Fry  in  very  hot  lard,  turning  constantly  lest 
they  get  too  brown.  If  these  doughnuts  are  properly 
made  they  will  be  entirely  free  from  fat. 


NOTES 


"IHtetnaa  of  famlf  tljmtgly  &mtffl*  fall." 


Eggs  and  Cheese 


Curried  Eggs. 

Prom  Mrs.  John  C.  Coleman. 

Two  tablespoonfuls  of  butter,  2  small  onions 
(minced),  2  dessertspoonfuls  of  curry-powder,  2  table- 
spoonfuls  of  flour,  1/2  pint  of  veal  or  chicken  stock,  2 
tablespoonfuls  of  cream,  6  hard-boiled  eggs,  cut  in 
slices.  Put  into  chafing-dish,  butter  and  onions  and 
cook  until  they  begin  to  brown;  stir  in  the  curry- 
powder,  mix  well  and  add  flour,  stirring  quickly  all 
the  time,  then  add  the  stock  or  a  tablespoonful  of 
fluid  beef  dissolved  in  boiling  water.  When  the  mix- 
ture has  simmered  for  ten  minutes  add  cream  and 
eggs.  When  hot  serve  at  once. 

Egg  Pipkins. 

From  Mrs.  C.  F.  Aked. 

Butter  as  many  fireproof  pipkins  as  are  needed  for 
the  savoury.  Break  an  egg  into  each.  Season  with 
pepper  and  salt,  then  cover  each  egg  with  a  spoonful 
of  thick  cream  and  one  teaspoonful  of  grated  cheese. 
Place  the  pipkins  on  a  saute  pan  in  which  the  boiling 
water  comes  just  half  way  up  the  side  of  the  pipkins. 
Poach  for  about  5  minutes  until  the  eggs  are  lightly 
set.  Being  in  cases  they  will  take  a  little  longer  than 
the  ordinary  egg.  Put  a  dash  of  cayenne  on  each  and 
serve  very  hot.  If  cream  is  not  available,  a  thin  white 
sauce  may  be  used  instead. 


154 

Poached  Egg  Souffles  With  Cheese. 

From  Mrs.  C.  F.  Aked. 

Put  in  the  saucepan  1  ounce  of  butter,  1  ounce  of 
flour,  %  teaspoonful  of  salt,  and  a  dash  of  cayenne; 
place  over  the  fire  and  when  mixed  add  gradually  1 
pint  of  milk,  and  stir  until  thick  and  smooth.  Add 
%  cup  of  grated  parmesan  cheese  and  the  beaten  yolks 
of  3  eggs,  stir  until  thickened  and  set  aside  until  cool. 
Whip  the  whites  of  the  eggs  until  very  stiff,  and  stir 
lightly  into  the  cold  mixture.  Poach  6  fresh  eggs  in 
salted  water  until  set,  drain  on  a  cloth  and  place  each 
on  a  square  of  buttered  toast  on  a  fire-proof  china 
dish.  Cover  completely  with  the  souffle  batter,  sprinkle 
thickly  with  grated  cheese,  and  set  in  a  hot  oven  until 
browned. 

Egg  a  la  Serenne. 

From  Mrs.  C.  0.  G.  Miller. 

One  pint  of  bread-crumbs;  6  hard-boiled  eggs,  chop- 
ped fine  and  mixed  with  crumbs,  1  tablespoonful  of 
melted  butter,  1  teacupful  of  cream,  salt  and  pepper 
to  taste.  When  well  mixed  bake  in  a  dish  greased 
with  butter  for  20  minutes.  Slice  1  hard-boiled  egg, 
lay  on  top;  bake  brown  for  ten  minutes. 

Welsh  Earebit. 

From  Mrs.  H.  L.  Dodge. 

One  large  cup  of  rich  cheese  (Eastern)  grated  or 
cut  into  small  pieces,  1  small  cupful  of  milk  or  cream, 
2  well  beaten  eggs,  a  little  paprika,  a  dash  of  Wor- 
cestershire sauce,  a  little  dry  mustard.  Put  a  piece  of 
butter  the  size  of  a  large  walnut  into  the  chafing-dish ; 


155 

when  all  the  ingredients  are  ready  light  the  alcohol, 
and  when  the  butter  begins  to  melt  put  in  the  cheese 
and  a  little  milk;  mash  the  cheese  until  dissolved,  then 
add  the  rest  of  the  milk,  stir  it  for  a  few  minutes  until 
it  melts,  then  add  the  eggs  gradually,  stirring  con- 
stantly until  the  eggs  and  cheese  are  smooth.  Have 
ready  small  pieces  of  toast  on  hot  plates;  dip  with  a 
spoon  and  cover  the  toast. 

Welsh  Rarebit. 

From  Miss  M.  E.  Chambers. 

One  tablespoonful  butter,  1  teaspoonful  corn-starch, 
1/3  cupful  thin  cream,  l/±  teaspoonful  salt,  y±  teaspoon- 
ful mustard,  a  few  grains  of  cayenne,  l/2  pound  soft 
mild  cheese  cut  in  small  pieces;  toast  or  Zephyrettes. 
Melt  butter,  add  corn-starch,  and  stir  until  well  mixed, 
then  add  cream  gradually  while  stirring  constantly, 
and  cook  two  minutes.  Add  cheese,  and  stir  until 
cheese  is  melted.  Season,  and  serve  on  toast  or  Zephyr- 
ettes, rarebit  being  poured  over.  Much  of  the  success 
of  a  rarebit  depends  upon  the  quality  of  the  cheese.  A 
rarebit  should  be  smooth  and  of  a  creamy  consistency, 
never  stringy. 

Cheese  Souffle. 

From  Mrs.  Walter  MacGavin. 

Put  in  a  bowl  1  spoonful  of  flour,  four  spoonfuls  of 
grated  cheese,  add  about  1/3  teacupful  of  milk,  salt, 
and  a  small  piece  of  butter.  Keep  stirring  the  mix- 
ture on  a  very  gentle  fire,  until  the  butter  is  well 
melted.  Then  take  off  the  fire  and  let  it  cool.  Whip 
whites  of  four  eggs  stiff;  add  it  to  the  mixture  and 
pour  it  all  in  a  buttered  dish.  Put  in  moderate  oven 
for  10  or  15  minutes.  Serve  at  once. 


156 

Cheese  Souffle. 

From  Mrs.  R.  A.  Gould. 

Make  a  cream  sauce  with  1  tablespoonful  of  butter, 
1  tablespoonful  of  flour,  and  1  cupful  of  cold  milk, 
and  stir  constantly  until  a  smooth  sauce  is  formed, 
adding  1  cupful  of  grated  cheese;  season  with  %  tea- 
spoonful  of  salt,  1  saltspoonful  of  pepper,  an.d  a  dash 
of  red  pepper.  Whip  very  light  the  whites  of  3  eggs, 
and  pour  over  the  mixture.  Bake  until  firm  in  a  but- 
tered dish,  placed  in  a  pan  of  water.  Serve  immedi- 
ately. 

Cheese  Souffle. 

From  Mrs.  Philip  Rice. 

One  cupful  broken  cheese,  1  cupful  cream,  1  table- 
spoonful  butter,  1^  teaspoonfuls  flour,  2  eggs,  beaten 
separately.  Add  mustard,  cayenne,  and  salt  to  taste. 
Cook  in  double  boiler. 


Cheese  Straws. 

From  Miss  Frances  Jones. 

Two  ounces  of  flour,  3  ounces  grated  parmesan,  a 
little  cayenne,  a  little  salt,  yolk  of  1  egg.  Mix  the 
flour,  cayenne,  salt  and  cheese  together,  and  moisten 
with  the  egg;  work  all  into  a  smooth  paste.  Roll  out 
on  a  board,  %  inch  thick,  5  inches  wide  and  5  inches 
long.  Cut  some  of  the  paste  in  small  rings  and  some 
in  strips  of  ^  inch  wide.  Place  both  on  greased 
sheets  and  bake  ten  minutes  in  an  oven  (240  deg.  Fahr.) 
till  a  light  brown.  Put  the  straws  through  the  rings 
like  a  bundle  of  sticks. 


157 

Cheese  Timbales. 

From  Mrs.  C.  F.  Aked. 

Make  a  white  sauce  of  a  cupful  of  milk,  2  table- 
spoonfuls  of  flour  and  1  ounce  of  butter.  Take  from 
the  fire  when  thick;  add  6  tablespoonfuls  of  grated 
cheese,  seasoning  to  taste,  and  the  beaten  yolks  of  4 
eggs.  Cook  for  a  moment,  take  from  the  fire,  fold  in 
the  stiffly  beaten  whites,  fill  buttered  cups,  put  into 
a  pan  of  hot  water,  bake  for  15  minutes,  and  serve 
hot. 


"  ittistrrssrs  tarn 
Hill  not  to." 


SANDWICHES 

Afternoon  Tea  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Whip  stiffly  a  little  thick  cream,  flavor  with  orange 
juice  and  add  a  good  quantity  of  chopped  preserved 
ginger.  Spread  between  tiny  tea  biscuits,  or  between 
slices  of  graham  bread  buttered. 

Chicken  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Chop  some  chicken  and  mix  with  it  a  little  pimento, 
chopped,  and  enough  mayonnaise  to  moisten  it. 
Spread  between  bread  and  butter. 

Chocolate  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Mix  grated  chocolate  with  stiffly  whipped  cream, 
well  sweetened,  and  add  a  few  chopped  almonds. 
Spread  between  slices  of  new  white  bread. 

Derbyshire  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Chop  finely  some  underdone  roast  beef  and  mix  with 
it  a  little  horse-radish  sauce.  Spread  between  slices  of 
bread  and  butter. 


160 

Ginger  and  Cheese  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Mince  small  a  little  preserved  ginger  and  mix  it 
with  cream  cheese,  moistened  with  cream.  Spread 
between  thin  .slices  of  bread  and  butter. 

Ham  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Chop  ham  finely  and  mix  with  it  hard-boiled  yolk 
of  egg,  red  pepper  and  mustard  to  taste.  Rub  smooth 
with  mayonnaise.  Spread  between  thin  slices  of  bread 
and  butter. 

Hasty  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Rub  cream  cheese  to  a  paste  with  anchovy  essence 
and  paprika.  Spread  between  slices  of  graham  bread 
well  buttered. 

Luncheon  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Mince  mutton,  season  highly,  and  mix  with  it  a 
little  pulped  tomato  or  tomato  catsup.  Spread  thickly 
between  slices  of  bread  and  butter. 

Matrimony  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Rub  cream  cheese  to  a  paste  with  loganberry  jelly; 
add  a  few  chopped  English  walnuts  and  spread  be- 
tween thin  slices  of  bread  and  butter. 


161 

Mock  Foie  Gras  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Rub  through  a  wire  sieve  some  boiled  calf's  liver, 
pound  it  with  butter  and  cream  until  smooth,  season- 
ing liberally  with  poultry  seasoning;  then  add  a 
sprinkling  of  lemon  juice  and  a  little  chopped  chiyes 
or  pickled  gherkins.  Spread  between  thin  slices  of 
bread  and  butter. 

Nut  and  Raisin  Sandwiches. 

From  Mrs.  G.  C.  Boardman,  Jr. 

Put  an  equal  quantity  of  nuts  and  seeded  raisins 
through  meat  chopper;  spread  very  thickly  between 
very  thin  slices  of  well  buttered  bread  cut  in  inch 
strips. 

Sandwiches  a  la  Schatzalp. 

From  Mrs.  C.  F.  Aked. 

Mince  some  cold  meat  to  a  paste  with  an  anchovy, 
a  little  parsley  and  a  good-sized  piece  of  butter.  Add 
pepper,  salt,  and  a  sprinkling  of  lemon  juice,  and 
spread  on  buttered  bread. 

This  meat  will  keep  a  considerable  time  if  placed 
in  a  covered  jar  and  kept  in  a  cool  place. 

Salmon  Sandwiches. 

From  Mrs.  C.  F.  Aked. 

Take  the  contents  of  a  can  of  salmon,  drain  and 
free  from  all  bone  and  skin  and  discolored  pieces; 
break  up  with  a  fork  and  pound  until  quite  smooth. 
Mix  with  mayonnaise  and  minced  capers.  Spread  be- 
tween bread  and  butter. 


162 

Van  Ness  Sandwiched. 

From  Mrs.  R.  A.  Gould. 

Bub  a  cream  cheese  to  a  smooth  paste  with  cream; 
add  a  teaspoonftil  of  anchovy  paste  and  a  little 
chopped  green  peppers.  Serve  between  slices  of  white 
bread  and  butter. 


ODDS  AND  ENDS 


Angels  on  Horseback. 

From  Mrs.  C.  F.  Aked. 

Ingredients:  1  dozen  large  plump  oysters,  a  few 
slices  fat  bacon,  pepper,  a  little  lemon  juice,  12  pieces 
toasted  bread.  Method :  Trim  the  bacon,  which  must 
be  cut  into  very  thin,  short  slices,  each  large  enough  to 
roll  round  an  oyster,  sprinkle  with  pepper;  lay  on  the 
oysters  and  squeeze  a  little  lemon  over.  Roll  them  and 
run  on  a  skewer  (tooth-picks  will  do).  Fry  until  the 
bacon  is  cooked.  Put  each  one  on  a  small  square  of 
toast  and  serve  quickly,  without  removing  skewers. 
Garnish  with  parsley. 


Gnoski  au  Gratin. 

From  Mrs.  C.  F.  Aked. 

Ingredients :  6  ounces  farina  or  hominy,  y2  pint  milk, 
l}/2  ounces  butter,  stock,  white  sauce,  grated  cheese, 
bread-crumbs.  Method:  Boil  the  milk  and  stir  in  the 
farina  and  1  ounce  of  butter,  season,  and  cook  it  whilst 
stirring  till  sufficiently  stiff  to  be  shaped  into  quenelles, 
then  poach  them  in  good  stock ;  drain  and  arrange  them 
in  layers  on  an  earthenware  or  silver  gratin  dish,  mask 
each  layer  with  white  sauce,  sprinkle  with  grated 
cheese  mixed  with  bread-crumbs,  place  a  few  tiny  bits 
of  butter  on  the  top  here  and  there  and  bake  till  the 
surface  is  a  nice  golden  brown,  probably  ten  minutes. 

N.  B. — To  be  served  with  fish,  separately. 


164 

Rice  Border. 

From  Mrs.  C.  F.  Aked. 

Put  1  cupful  of  rice  on  to  boil  in  3  cupfuls  of  cold 
water.  Boil  for  1/2  an  hour,  then  add  2  tablespoonfuls 
of  butter  and  a  teaspoonful  of  salt.  Set  back  where  it 
will  just  simmer,  and  cook  for  1  hour.  Mash  very  fine 
with  a  spoon,  add  2  well  beaten  eggs  and  stir  for  a  few 
minutes.  Butter  a  plain  border  mould  and  fill  with  the 
rice.  Fill  the  center  with  anything  desired.  Serve  hot. 

Aspic  Jelly. 

From  Mrs.  C.  F.  Aked. 

Take  a  small  cupful  less  than  1  pint  of  clear  stock, 
nicely  flavored,  (Liebig's  extract  of  meat  and  water  will 
do),  add  to  it  %  ounce  of  gelatine,  previously  soaked  in 
a  little  water,  and  the  white  of  one  egg;  put  all  into  a 
stewpan  over  the  fire,  stir  until  nearly  boiling,  then  add 
2  tablespoonfuls  of  tarragon  vinegar,  let  boil  up ;  stand 
by  the  side  of  the  fire  for  15  minutes,  and  then  strain. 
Pour  this  into  a  flat  dish,  and  when  set  use  as  desired. 

Green  Butter. 

From  Mrs.  C.  F.  Aked. 

Put  %  ounce  of  butter  on  a  plate,  add  sufficient  finely 
chopped  parsley  to  make  it  very  green;  flavor  with 
lemon  juice  and  cayenne ;  spread  on  a  plate  to  become 
firm.  Cut  into  small  rounds  or  squares;  one  to  be 
placed  on  each  cutlet. 

Potted  Meat. 

From  Mrs.  C.  F.  Aked. 

Ingredients:  1  pound  steak  (not  fat),  1  teaspoon- 
ful  salt  (or  less),  %  teaspoonful  pepper,  yz  teaspoon- 


165 

ful  brown  sugar,  saltpetre  size  of  a  pea,  a  pinch  of 
cayenne,  mace  enough  to  cover  a  ten-cent  piece. 
Method:  Put  seasonings  on  steak  over  night;  cut  in 
pieces  and  add  a  tablespoonful  of  stock  to  it  in  the 
morning;  stew  in  basin  in  a  slow  oven  for  3  hours. 
Pour  off  gravy  and  let  the  steak  get  cold;  put  through 
mincer  (sausage)  twice;  then  boil  gravy  up  and  add  a 
bit  of  butter,  and  pour  on  meat.  Put  in  jars  and  cover 
with  melted  butter. 


Ham— To  Boil. 

From  Mrs.  C.  F.  Aked. 

Soak  the  ham  in  several  waters,  each   one   acidu- 
lated with  vinegar.    If  the  ham  is  very  hard  and  salty 

24  hours  or  more  will  be  required ;  if  not,  from  8  to  12 
hours   will   suffice.     Lukewarm  water  will   soften   it 
more  quickly  than  cold.    Scrub  it  well  and  scrape  off 
the  rusty,  discolored  parts,  but  do  not  cut  the  skin  if 
it  can  be  avoided.    Put  it  into  the  pan  with  plenty  of 
cold  water.     Let  it  come  to  a  boil  very  slowly,  skim 
it  carefully,  and  simmer  very  gently  until  sufficiently 
cooked.     If  it  is  not  intended  to  be  kept  any  length 
of  time  it  may  be  left  in  the  water  until  cool:  this 
will  improve  the  taste  of  the  ham,  but  will  render  it 
less  likely  to  keep.    Avoid  sticking  a  fork  into  it  when 
it  is  lifted  from  the  pan.     Take  off  the  skin  and  stick 
cloves  thickly  over  the  whole  surface ;  then  cover  with 
good   dark   brown   glaze,   letting   it   trickle   over   the 
heads  of  the  cloves.     Time  to  boil:    For  a  new  ham, 

25  minutes  to  the  pound  is  sufficient;  for  an  old  one, 
counting  from  the  time  the  water  boils,  30  minutes. 
Add  ^4  of  an  hour  for  every  pound  over  12. 


166 

Mince  Meat. 

From  Mrs.  C.  S.  Fee. 

Two  pounds  lean  beef,  boiled  and  when  cold 
chopped  fine;  1  pound  beef  suet,  cleared  of  strings 
and  chopped  to  powder;  5  pounds  apples,  pared  and 
chopped;  2  pounds  raisins,  seeded;  1  pound  Sultana 
raisins,  washed;  2  pounds  currants,  cleaned  carefully; 
%  pound  citron,  2  tablespoonfuls  cinnamon,  1  nut- 
meg, grated;  2  tablespoonfuls  mace,  1  tablespoonful 
cloves,  1  tablespoonful  allspice,  2  tablespoonfuls  salt, 
2^2  pounds  sugar,  1  quart  fruit  juice  left  from  sweet 
pickles. 


Mince  Meat. 
From  Mrs.  0.  F.  Aked. 

Chop  very  finely  1  pound  of  raisins  (stoned),  1 
pound  currants,  1  pound  good  figs,  1  pound  apples 
(previously  pared  and  cored),  *4  pound  candied  lemon 
and  1  pound  beef  suet  well  chopped.  Mix  thoroughly 
together,  then  add  1  pound  of  light  brown  sugar  and 
the  mince  meat  will  be  ready  to  serve. 

N.  B. — A  2-pound  jar  of  marmalade  in  place  of  the 
candied  lemon  is  very  good. 


Raspberry  Syrup. 
From  Mrs.  E.  Carlson. 

Seven  baskets  of  fruit,  2l/%  ounces  of  tartaric  acid 
sprinkled  over  the  berries;  add  3  quarts  of  wate'r; 
strain  after  it  has  stood  24  hours.  Stir  for  3  hours; 
then  bottle. 


167 


Fruit  Punch. 

From  Mrs.  C.  F.  Aked. 

Boil  together  for  5  minutes  1  quart  of  water,  3  large 
cupfuls  of  sugar  and  the  grated  rind  of  1  orange  and 
1  lemon.  Strain  and  cool.  Add  the  juice  of  2  oranges 
and  4  lemons.  Place  a  large  piece  of  ice  in  the  bowl, 
pour  in  this  mixture  and  another  quart  of  water,  or 
more,  depending  upon  the  size  of  the  lemons.  Add 
1A  pound  each  of  candied  cherries  and  pineapple  cut 
fine.  More  water  or  sugar  depends  upon  the  judg- 
ment and  taste  of  the  maker. 


''Tired,  but  triumphant." 


TTTJ 


NOTES 


ISTOTES 


NOTES 


NOTES 


NOTES 


WARNING! 


The  success  of  these 
recipes  is  not  guaranteed 
unless  they  are  Mixed 
with  Brains.  The  con- 
tributors give  this  caution 
in  self-defence.  Their  lives 
are  of  value  to  the  com- 
munity ! 


CONTENTS 

Page 

1.  Appetisans  9 

2.  Soups   13 

3.  Fish  27 

4.  Meats   35 

5.  Vegetables  47 

6.  Preserves  and  Pickles  57 

7.  Sauces 69 

8.  Salads  75 

9.  Puddings  and  Pastries  85 

10.  Ices  and  Light  Desserts 105 

11.  Candies  121 

12.  Cakes    129 

13.  Bread   145 

14.  Eggs  and  Cheese  153 

15.  Sandwiches   159 

16.  Odds  and  Ends  ..  .  163 


